Review: The Noma Guide To Fermentation
WIRED—October 19, 2018
Occasionally, when shredding cabbage to make sauerkraut, I wonder, of all vegetables, why this one? Don’t get me wrong—little makes me happier than a late-night snack of beer, cheddar, crackers, and kraut, but the popularity of the lowly cabbage for fermenting always felt weirdly limiting.
It wasn’t for lack of great teachers. For the last few years, I’ve enjoyed working with the genius cheerleader Sandor Katz’s Wild Fermentation in one hand and the bulletproof straight shooting of America’s Test Kitchen’s Foolproof Preserving in the other. Somehow, though, the two left me tradition bound, and I never ventured beyond sauerkraut and kimchi. I needed some uncharted territory.
I found it in Rene Redzepi and David Zilber’s new book, The Noma Guide to Fermentation—read my WIRED review here.
