The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

Discover how to coax flavor from microbes in this hardback guide, with detailed instructions for koji, kombucha, shoyu, miso, vinegars, garum, lacto‑ferments and dark fruit preserves, illustrated in vivid color.

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