The Noma Guide to Fermentation
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
René Redzepi
Discover the world of fermentation with a guide from Noma, the world's best restaurant. The Noma Guide to Fermentation shares never-before-revealed techniques for creating a pantry of ferments, including koji, shoyus, and vinegars. With 100 original recipes and over 750 full-color photographs, this book takes readers beyond typical ferments like kimchi to explore new flavors and techniques. Fermentation is the newest direction in health and food, so don't miss out on this game-changing guide.