The Noma Guide to Fermentation (Foundations of Flavor): Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

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The Noma Guide to Fermentation - David Zilber, Ren Redzepi The Noma Guide to Fermentation - David Zilber, Ren Redzepi

Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown For lacto fermentation, no! Obviously, make sure they are clean of visible dirt and grime, but since LAB exists naturally on our skin, there is no need to use gloves as that may actually help the LAB population thrive. Really beautiful and well-written, but c'mon. I'm gonna make a fermentation chamber in my basement to make miso? Gonna age vinegar for like 4 years in a wine barrel? So, I don't really know who this book is for. Other cooks that also have an entire fermentation department at their restaurant? The first two chapters are beginner friendly (lacto-fermentation and kombucha), then there’s a steep nose dive into intermediate (vinegar) and advanced ferments (koji, miso, shoyu, garum). Koji is a huge topic that lays the foundation for the chapters on miso and shoyu (soy sauce), so if you’re interested in koji, you’ll love the majority of content.

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The Noma Guide to Fermentation by David Zilber - Waterstones

This was another one of those books that took a subject that I'm passionate about and wanted to learn more about, and convinced me that I probably shouldn't even try. I know that's not the goal, but it really makes it seem absolutely expensive, fiddly and complicated. I highly recommend Sandor Katz's fermentation books if you want to feel inspired and actually do the things you're reading out. This will be a good fit for people who just want to be impressed with the process or for really hard core folks. It wasn't a good fit for me. 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.The Noma Guide to Fermentation gathers detailed recipes for the restaurant's most successful discoveries, documents the current state of the craft they've helped advance, and offers a superb introduction for chefs and home cooks alike to the practicalities and pleasures of cooking with microbes." Variations: Noma is known for pushing the boundaries of standard ferments. In this section you’ll learn how to elevate the base recipe using different ingredients and slightly altered methods. Here’s a sneak peak of what you’ll discover… If you’re somewhat experienced in using bacteria, yeast and moulds to transform your foods, and want to up your game with these specific ferments, then you’ll froth this book. The first "cookbook" I've read cover to cover. If you enjoy food and cooking, the book's just down-right fun to read, even the chapters on ferments you might never decide to make.