Noma’s David Zilber On The Slow Magic Of Fermentation
As the head of fermentation at Noma, Zilber, 33, coaxes new flavors out of jars whose contents are bubbling, rotting and pickling away to introduce at the cult-status Danish establishment (the restaurant was named best restaurant in the world four times, and was re-awarded two Michelin stars last week). So when Noma’s chef, Rene Redzepi, and Zilber published the Noma Guide to Fermentation last fall, it quickly became a modern edible bacteria bible. Across 100 recipes and nearly 500 pages, the guide covers Noma’s best experiments with seven types of fermentation – lactic acid, kombucha, vinegar, koji, miso, shoyu and garum – all of which make appearances on every dish at the restaurant.
Source: www.theguardian.com