The Noma Guide to Fermentation - Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables

The influential Noma chef and the head of the restaurant's acclaimed fermentation lab share previously undisclosed techniques for creating a pantry of ferments and creating accessible misos, lacto-ferments, black produce and more. 100,000 first printing.