Fermentation, once a niche interest relegated to health food stores, is now captivating culinary enthusiasts and high-end chefs alike. Leading this flavorful revolution is The Noma Guide to Fermentation, a comprehensive exploration from the team behind Copenhagen’s renowned Noma restaurant. For those curious about moving beyond basic sauerkraut and kimchi, this guide offers a deep dive into the transformative power of microbes, unlocking a world of complex flavors in your own kitchen.
For years, home cooks have relied on resources like Sandor Katz’s Wild Fermentation and America’s Test Kitchen’s Foolproof Preserving to navigate the basics of fermenting. These books provide a solid foundation, but often leave readers within familiar boundaries. The Noma Guide to Fermentation shatters these limitations, offering a glimpse into the innovative and boundary-pushing approach Noma has brought to the culinary world. Seeing a picture of corn on the cob adorned with fermented blueberry paste in the Noma Guide is a perfect example of this adventurous spirit. Coming from Noma, consistently ranked among the world’s best restaurants, such unexpected pairings inspire confidence and curiosity.
The Noma Guide to Fermentation isn’t just a cookbook; it’s an official declaration of fermentation’s significance in modern gastronomy. It meticulously explains the science behind fermentation, detailing why fermented foods taste so exceptional. More importantly, it empowers readers to cultivate a kitchen environment that fosters beneficial bacteria and fungi. This transformation process, guided by the expertise of Noma’s fermentation lab, unlocks deeper, more nuanced flavors in everyday ingredients.
Noma’s commitment to fermentation is profound. In 2014, chef René Redzepi and his team established a dedicated fermentation lab, entrusting its operation to David Zilber, co-author of the Guide. Redzepi emphasizes the pervasive influence of fermentation at Noma, stating, “Fermentation isn’t responsible for one specific taste at Noma—it’s responsible for improving everything.” This philosophy was evident when Noma relocated and integrated its fermentation lab into the heart of the restaurant – every dish on the menu featured a fermented component, showcasing its central role in their culinary identity.
The Noma Guide to Fermentation expertly balances informative explanations with practical application. Following a well-crafted introduction, enhanced by contributions from food experts Chris Ying and Martha Holmberg, the book systematically breaks down Noma’s fermentation techniques into accessible sections. These include lacto-fermentation, the foundational method of using salt to transform fruits and vegetables; the effervescent world of kombucha; the tangy art of vinegar making; koji, utilizing Aspergillus oryzae fungi to ferment rice and barley; the umami depths of misos; innovative approaches to shoyu (soy sauce); the diverse family of garums (akin to fish sauce); and even exploring non-fermented black fruits and vegetables like black garlic. Each section provides in-depth knowledge and a wealth of recipes, making Noma’s groundbreaking techniques attainable for home cooks.
For Noma, fermentation is more than a trend; it’s a culinary necessity. Denmark’s winter presents ingredient sourcing challenges. Fermentation becomes the key to transforming summer’s bounty into exciting, novel foods that sustain creativity and flavor throughout the colder months. This resourceful approach highlights fermentation’s practical value in extending the culinary possibilities of seasonal ingredients.
Redzepi and Zilber also offer guidance on creating a home fermentation setup in their guide. While they suggest constructing a fermentation chamber using restaurant equipment or even a styrofoam cooler for precise temperature control, the book reassures readers that sophisticated setups aren’t mandatory. Basic ferments can be achieved with simple tools like Ball jars and readily available, affordable equipment. Even incorporating pre-made ingredients like rice koji allows home cooks to experiment with advanced recipes, such as the book’s koji mole, a non-traditional but intensely flavorful glaze perfect for roasted vegetables or a unique hot chocolate alternative.
Embarking on a fermentation journey with The Noma Guide to Fermentation opens up a universe of flavor possibilities. It’s an invitation to explore beyond the familiar, guided by the expertise of culinary pioneers. Whether you’re a seasoned fermenter or just beginning to explore this fascinating world, this book is an invaluable resource for unlocking the transformative potential of fermentation in your kitchen.
