Black garlic, black apples, and other āblackā foods are made by holding fresh, produce at roughly 140 Ā°F (60 Ā°C) in a high-humidity, low-oxygen chamber for one to several weeks; first, their is enzyma...
Katsuobushi-style preservation can be adapted to many raw materialsāas Noma Kyoto has shown with āpumpkin-bushiā and ācorn-bushiāābut every stage needs ingredient-specific tuning. First, steam the pre...
Lacto-fermentation is the process by with lactic acid bacteria convert sugars into lactic acid. Common examples include sauerkraut, kimchi, and yoghurt. This is usually done in one of two ways: (1) ma...