The Noma Guide to Fermentation

Foundations of Flavor
By René Redzepi & David Zilber

Discover the transformative power of fermentation with The Noma Guide to Fermentation. Written by René Redzepi and David Zilber of the world-famous restaurant Noma, this groundbreaking book blends science, technique, and creativity to make fermentation approachable at home. Step-by-step photography and clear instruction guide you from basics to advanced projects, showing how fermentation can unlock new layers of flavor in everyday cooking.

Inside, you’ll learn how to create:

• Lacto-fermented vegetables – crunchy kimchi, sauerkraut, and pickled berries that brighten rice bowls, sandwiches, and charcuterie boards

• Homemade miso & shoyu – add rich depth to soups, marinades, and dressings

• Kombucha & vinegars – use as a tangy base for cocktails, vinaigrettes, or glazes for roasted vegetables

• Koji-based creations – infuse grains, sauces, and meats with umami complexity

• Savory garums & pastes – like fermented blueberry paste, perfect for spreading on corn or stirring into sauces

• Blackened fruits & vegetables – transformed into sweet-savory building blocks for desserts and marinades