Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...
Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and replacing fishy odors with fruity aromas, paving the way for tastier, ...
NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...
It is well known in the food world that the intense, at times startling flavors one encounters at Noma, the Copenhagen restaurant named the world’s best four times in a five-year period by Restaurant ...
COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...
With his wildly influential restaurant Noma, chef and owner René Redzepi put New Nordic cuisine, and Copenhagen, on the culinary map. Known for its inventive dishes based on foraged, local, and ...
While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...
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