The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments, and Black Fruits and Vegetables The Noma Guide to Fermentation David Zilber and René Redzepi **The Noma Guide to Fermentation**, by chef and co-owner of Noma René Redzepi and fermentation lab chef David Zilber, is a detailed guide to the centuries-old technique of fermentation. It goes beyond the basics of kimchi and sauerkraut to delve into creating a pantry of ferments like kombuchas, shoyus, misos, vinegars, and black fruits and vegetables. Fermented foods are used in all the dishes served at Noma. René Redzepi, who has been interested in "fermentation" for several years, has written this book for general readers, explaining how to start making fermented foods and providing practical recipes. The co-author is David Zilber, the leader of Noma's fermentation lab.