At Noma-four times named the world's best restaurant-every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed...

"Boost the flavor of any meal with this definitive guide on curing and preserving your own jams, pickles, sauces, and more, featuring more than 150 recipes for using your preserved goods"-- Provided by publisher.

When veggies are at their peak of the season, this preserving compendium covering nearly every vegetable is your one-stop source. Brimming with 100 recipes, beautiful full-page color images, step-by-step preservation methods and handy reference charts, this foolproof guide will help you master canning & pickling, fermenting, dehydrating and freezing the most common garden produce. Angi Schneider is a master of preserving. She shares methods that emphasize...

Explores how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive, so making your own can not only be fun but will save money.

When the first snowfall of the year arrives, Chiyoko wants to build a snowman with her Papa, but instead learns the importance of patience as she participates in her family's long-standing tradition of miso making.

"Get cultured. From boosting your immune system, reducing inflammation, and improving your digestive health to supplying unique, complex flavors and reliably preserving food, the benefits of fermentation are numerous. Mastering Fermentation helps you harness the tremendous powers of live cultures, providing a step-by-step guide to safely fermenting at home. Whether you're looking to perfect your sourdough, brew a batch of refreshing kombucha, or turn...

Make your own delicious cultured foods--safely and easily! Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and...

"Each season forms its own chapter with approximately 15-20 recipes and foundations, presenting traditional Korean technique with locally sourced produce. Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, Australia, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae's mother, who was...

"Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and...