Noma's Guide to Fermentation

At Noma—the iconic two-Michelin-starred Copenhagen restaurant that has been named the best in the world four times—every dish incorporates some form of fermentation, whether it’s the bright notes of vinegar, the deep piquancy of miso, an electrifying drop of garum, or the intense sweetness of black garlic. Fermentation (whether through brewing or pickling) is perhaps the most fashionable and beneficial trend in modern cuisine; it is the foundation of the unique flavors of Noma’s cooking. Noma chef and co-owner René Redzepi and the head of the restaurant’s renowned fermentation laboratory David Zilber reveal their secrets for the first time and share methods for making the very fermented products for which Noma is famous. This guide will vastly expand your culinary horizons, for fermentation encompasses far more than sauerkraut: you will discover koji, kombucha, soy sauce, miso, lacto-fermented foods, various vinegars, fish and meat garums, and even black fruits and vegetables. Just as importantly, Redzepi and Zilber use more than 100 original recipes to show how to use these remarkable ingredients in specific dishes—and thereby transform your cooking. The book contains more than 500 color step-by-step photographs and illustrations, and all the recipes have been carefully tested in Noma’s laboratory. “Fermentation knows no borders. In Denmark, it is as much a part of culinary tradition as it is in Italy, Japan, or China. Without fermentation, there is no kimchi, no soft sourdough bread, no Parmesan, no wine, beer, or spirits, no pickles, no soy sauce. There is no salted herring or rye bread. Without fermentation, there is no Noma. Our restaurant has always been associated by people with ‘wild’ food and foraging, but fermentation is actually the cornerstone of Noma.” (René Redzepi, David Zilber) “This is the most scientific, modern, and radical guide to fermentation. And one of the most informative. I am one of those whose kitchen sink is filled with bubbling jars and mother starters, but this book has finally helped me understand the processes behind it all… Each recipe is accompanied by ideas for what to do with the finished product, further stimulating our imagination and revealing entirely new approaches to food.” — The New York Times Book Review “A wonderfully detailed guide to fermentation that offers home cooks and curious gourmands an unprecedented look at the fascinating mechanics of centuries-old techniques, complete with recipes. A landmark work that makes a biochemical process newly accessible and even fun.” — FoodandWine “This book contains detailed recipes for the restaurant Noma’s most successful discoveries, documents the current state of the craft they have helped advance, and offers an excellent introduction to the techniques and joys of cooking with microorganisms for both chefs and home cooks.” — Harold McGee, author of On Food and Cooking “Now I want to lacto-ferment everything I see! A vast new world of ideas has opened up to me. René and the Noma team generously share their knowledge and stories of their first accidental fermentation experiments, and explain how the alchemy of mold, yeast, and bacteria can completely transform cooking.” — Kylie Kwong, chef and co-owner of Billy Kwong “A window into the secrets of the magic… of perhaps the most famous restaurant in the world.” — Food & Wine “René Redzepi and the Noma team bring extraordinary creativity to the ancient and universal practice of fermentation. Accessible even to beginners, this guide will undoubtedly elevate the methods and techniques of those of us who have long been captivated by the boundless kingdom of fermentation.” — Sandor Katz, author of The Art of Fermentation “An indispensable resource for both home cooks and professional chefs.” — Wired “The book clearly shows that [Redzepi]’s secret is not fermentation itself, but how he has elevated it to the level of an elegant art form… Written with the ease, humor, and journalistic insight of Michael Pollan.” — Modern Farmer “Accessible recipes that home cooks can use to add nuance to their cooking.” — Fine Cooking “Something for true culinary geeks (in the most complimentary sense)… The recipes are thrillingly inventive, and the processes behind them are described in a style that gives a beginner like me the feeling that I can try them too.” — FieldandStream