David Zilber is the coauthor of Foundations of Flavor: The Noma Guide to Fermentation (Artisan Books, 2018). He’s the Director of Fermentation at Noma in Cophenhagen, Denmark. This website uses ...
People have always associated our restaurant closely with wild food and foraging, but the truth is that the defining pillar of Noma is fermentation. That’s not to say that our food is especially funky ...
It is well known in the food world that the intense, at times startling flavors one encounters at Noma, the Copenhagen restaurant named the world’s best four times in a five-year period by Restaurant ...
COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...
New York Magazine: How to Ferment Vegetables at Home, According to Noma’s Head of Fermentation David Zilber
To make roasted chicken-wing garum, like they do in Noma’s fermentation lab, you need to make a fermentation chamber, cook for hours, and then let your mixture sit for four weeks. Their miso with ...
How to Ferment Vegetables at Home, According to Noma’s Head of Fermentation David Zilber
Eater on MSN: Symbiotic Cultures Is Giving Seattle Its First Fermentation Shop — With a Noma Pedigree
Symbiotic Cultures Is Giving Seattle Its First Fermentation Shop — With a Noma Pedigree
Business Insider: The beginner's guide to making kimchi, sauerkraut, and pickles by the chef who pioneered fermentation at three-Michelin-star restaurant Noma