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Full Title: The Noma Guide to Fermentation
Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables
Author(s): David Zilber
Publishing / Edition: Workman Publishing, 2018

Click here for the Table of Contents of the book


Content Review

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Related Resources

• Lease the eBook from Google Play $

• There are several other books here about fermentation:

Cooper, Sam. The Fermentation Kitchen. DK, 2024.

Davis, Holly. Ferment. Chronicle Books, 2017.

Shockey, Kirsten K., and Christopher Shockey. Fermented Vegetables. Storey Publishing, 2024.

Shockey, Kirsten K. Homebrewed Vinegar. Storey Publishing, 2021.

Shockey, Kirsten K., and Christopher Shockey. Miso, Tempeh, Natto & Other Tasty Ferments. Storey Publishing, 2019.