Noma Guide To Fermentation

You don’t need a lab coat to start fermenting, but you do need a guide you can trust. Enter this game-changing book from René Redzepi, the visionary chef behind Noma, and David Zilber, the head of Noma’s fermentation lab. If you’ve ever been even a little fermentation-curious, this is your blueprint.

Fermentation can seem intimidating. And let’s be real, if you get it wrong, it’s not just funky, it’s risky. That’s why this book is such a treasure: it breaks down the hows and whys with clarity, precision, and the kind of hands-on wisdom that comes from the very top of the culinary world. Redzepi and Zilber don’t just give you recipes—they show you how to safely harness fermentation to transform flavor, preserve ingredients, and elevate everyday cooking into something magical.

From misos and vinegars to kombuchas, lacto-fermented vegetables, and beyond, this book is both a deep dive and an open door to creativity. It’s perfect for the curious cook, the gardener with an overflowing harvest, or anyone ready to bring a little funk — and a lot of flavor — into their kitchen.