To make roasted chicken-wing garum, like they do in Noma’s fermentation lab, you need to make a fermentation chamber, cook for hours, and then let your mixture sit for four weeks. Their miso with Danish rye bread, also called “ryeso,” takes up to four months to develop the right flavors. But according to David Zilber, head of fermentation at Noma and co-author of The Noma Guide to Fermentation, there’s no reason that your own fermentation experiments have to be that intensive to be just as delicious. “It really is something you can very quickly understand,” he assures me on the phone, especially if you’re starting with some good, old-fashioned lacto-fermentation.
from Stories from Slate https://ift.tt/2EKu7Hv
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