The Noma Guide to Fermentation (Foundations of Flavor)

When in doubt, throw it out

They are also halo-tolerant (salt-tolerant) and anaerobic, meaning they thrive in the absence of oxygen.

They can tolerate the acidic environments they create, and require oxygen to create acetic acid, thus classifying them as aerobic bacteria.

You taste as much with your brain as you do with your tongue.

fermentation is the process by which a microorganism converts sugar into another substance in the absence of oxygen.

It is limited to seven types of fermentation that have become indispensable to our kitchen: lactic acid fermentation, kombucha, vinegar, koji, miso, shoyu, and garum

bacteria consume sugar and generate lactic acid

Salt and Baker’s Percentages

But of course, the first step in preventing unwanted microorganisms from taking hold in a ferment is to make sure your equipment and hands are clean before they come into contact with food.

What Makes Fermentation Delicious?