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    Back to Good Food

    Good Food

    The Noma Guide to Fermentation

    Humans have been preserving foods using fermentation for thousands of years. So why the renewed interest?

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    By Evan Kleiman • Oct 31, 2018 • 1 min read

    The full episode

    1 of 6
    Fermentation, both ancient and new
    1. 0:00The Noma Guide to FermentationYou’re reading this
    2. 15:34The story of cheddar
    3. 28:38Foraged then fermented
    4. 37:41Market Report: Tokyo turnips
    5. 45:26‘Downtime’ with the Redzepis
    6. 52:22Honoring two LA food legends
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • KCRW placeholder

      Nick Liao

      Managing Producer, Good Food

    • KCRW placeholder

      Rosalie Atkinson

      Associate Producer, Left, Right & Center and All The President's Lawyers

    • KCRW placeholder

      Joseph Stone

      Producer, Good Food

      CultureFood & Drink

    The full episode

    1 of 6
    Fermentation, both ancient and new
    1. 0:00The Noma Guide to FermentationYou’re reading this
    2. 15:34The story of cheddar
    3. 28:38Foraged then fermented
    4. 37:41Market Report: Tokyo turnips
    5. 45:26‘Downtime’ with the Redzepis
    6. 52:22Honoring two LA food legends
    Back to Good Food