While this was an interesting read (and I'm in awe of NOMA's food), I doubt I'll be venturing into making koji, miso, or garum at home. Most of this book was a bit above my current skill/interest and level of commitment, which sits at "many bottles of kefir, two successful batches of sauerkraut, and a spicy carrot/lime slaw." But cookbooks aren’t meant to be stored on coffee tables, they’re meant to kept in the kitchen, acquiring stains and dog ears. So that was one of the starting points when considering just what this book was going to be, very early on in the process. One of the main reasons cooking from the previous noma cookbooks was so hard was because the ingredients were often rare and hard to come by. So we asked ourselves, “What main pillar of the restaurant’s identity is actually something you could do everywhere?”

The Noma Guide to Fermentation by David Zilber - Waterstones The Noma Guide to Fermentation by David Zilber - Waterstones

If you're eager to dive into the wonderful, funky world of fermented food (and you should be, as the effects on your health and taste buds will be nothing short of extraordinary), this book will be your new go-to guide." Also, botulism is relatively rare. In the 2017 CDC national botulism surveillance, there were 182 confirmed lab cases with just 19 or 10% being foodborne. In-depth Base Recipe: The first recipe of every chapter walks you through the basics of each fermentation method. It is important to learn this base recipe, as it serves as foundational knowledge for every subsequent recipe in the chapter.Now it is time to wait. Normally, just leave them at room temperature, though Noma does their ferments at 82 F. You can ferment in the fridge, though it will ferment at a much slower pace. Run it through a cycle of your dishwasher. Or if that's not possible, you can disinfect and clean with some vinegar and hot water

The Noma Guide to Fermentation (Foundations of Flavor) The Noma Guide to Fermentation (Foundations of Flavor)

A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt." Maizo is a mash-up of cultures that maybe only noma could have produced. Over the past four years, we’ve travelled the world three times, doing noma pop-ups in Japan, Australia and Mexico – transporting our staff and ideas in each instance in an attempt to exercise and hone our creativity. We learned so much about how miso is made in Japan by touring traditional miso factories. And then in Mexico, seeing how corn was transformed into masa for all sorts of traditional dishes got our wheels turning even more. The mash-up that is Maizo takes the Japanese method of making miso, but trades soybeans for nixtamalized corn. The flavour is out of this world, floral and electric. What's particularly nice about the book is that it takes the time to go into in-depth explanations. Many of its recipes have photos that illustrate what your ferment should look like over days, weeks, and even months, which is really helpful if you're worried that what you're making is going sideways. It also gives Redzepi and Zilber room to talk about their more unique creations. When they make vinegar out of celery, or miso out of peas (usually it's soybeans), they understand that we're going to need some suggestions on what to do with them. Celery vinegar, it turns out, makes an intriguing topping for fresh cheese when combined with herbs and olive oil. Miso made with with peas, or "peaso," as they call it, can be folded into butter to adorn mashed potatoes, or it can be combined with garlic oil and used as a beef marinade. One particularly helpful pairing note is to simply use the fermented product with the same foods you'd pair their unfermented versions with. VigLink sets this cookie to show users relevant advertisements and also limit the number of adverts that are shown to them.This cookie is set by the provider Akamai Bot Manager. This cookie is used to manage the interaction with the online bots. It also helps in fraud preventions