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Anyone tried building a fermentation chamber (as per Noma book?)

Posted by Ananna 
Anyone tried building a fermentation chamber (as per Noma book?)
April 24, 2019 04:31AM
Hi. I recently bought a copy of the Noma Guide to Fermentation and am thinking of building a fermentation chamber to make miso, garum, black garlic, etc. But before I go investing in all the gear, I'd be interested to have a chat with someone who has done this to see what worked / didn't work for you. (PS: I'm not looking for advice on kombucha, kefir, fermented fruit or sauerkraut. Rather, I am interested in exploring more advanced fermentations that require a high degree of humidity and temperature control.). Thanks.
Re: Anyone tried building a fermentation chamber (as per Noma book?)
April 30, 2019 06:34AM
On a sort of related note, whilst in Melbourne and eating at a wonderful restaurant, I met an incredible very young chef who spent 3 years at Noma and helped the man himself write that fermentation book. He was great to talk to and generous with his insights.

He was surprised I knew Koji Rice on sight. I would happily have spent all night talking about stuff with him.
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