Das Noma-Handbuch Fermentation: Wie man Koji, Kombucha, Shoyu, Miso, Essig, Garum, milchsauer eingelegte und schwarze Früchte und Gemüse herstellt und damit kocht

The emphasis on fermentation feels like a deliberate choice to push culinary boundaries. I wonder what sparked his passion for this ancient technique and how it shaped Noma's innovative menu.

Some of the steps are quite complex and precise, which makes me curious about how home cooks can adapt these methods without professional equipment. Has anyone tried replicating these techniques at home?

The balance between respecting culinary history and exploring new flavors is intriguing. I'm curious whether Redzepi aims to preserve old techniques or constantly evolve them.