While some parts of the world-particularly Asia-have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and working fermentation into their everyday cooking. In the recently published book The Noma Guide to Fermentation, from the famous Copenhagen restaurant, chef Rene Redzepi and Noma's fermentation lab director, David Zilber, have created an indispensable manual for home cooks and pro chefs interested in exploring this growing trend.
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