The Noma Guide to Fermentation

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From Copenhagen to Santa Monica: David Zilber (L) and Rene Redzepi (R). Photo by Christopher Ho/KCRW

Humans have been preserving foods using fermentation for thousands of years. So why the renewed interest? One answer to that question is René Redzepi, acclaimed chef and co-owner of Noma in Copenhagen, which has been named the world’s best restaurant four times. Redzepi recently teamed up on a book with David Zilber, the mastermind of Noma’s fermentation lab.