Reddit reviews The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
We found 12 Reddit comments about The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor). Here are the top ones, ranked by their Reddit score.
The Noma guide does a lot of ferments in vacuum sealed bags. I've done their blueberries and it worked well (just salt and berries). Watching the bag slowly inflate over a couple of days was kind of a trip. If you are looking for a wide range of ideas, I highly recommend picking the book up. It does a good job of not only presenting the ferments but explaining the science (and history) behind them as well.
Edit: Pic of the blueberries in case anyone was curious
Done in the style of the restaurant Noma. The head chef's released a book on how they make a lot of the dishes.
Essentially the food is salted and vacuum sealed; no loss of flavour into a brine.
Highly accessible and worth a read. Amazon link is below or who knows what you might find with a half decent Google..
The Noma Guide to Fermentation (Foundations of Flavor) https://www.amazon.co.uk/dp/1579657184/ref=cm_sw_r_cp_apa_i_X1uEDb72MSPSE
The book is phenomenal and everyone should buy it, BUT this is the regular Amazon price (since late April), so there's no need for everyone to click through a Facebook page (and affiliate link) to get it.
Here's a direct link to the book on Amazon.
https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184/
I wonder, is "Foundations of Flavor" a series or subtitle... what the chef wanted to call the book before the editor got ahold of it?
The Noma Guide to Fermentation!
It's basically the bible for modern fermentation techniques perfected by one of the best restaurants in the world.
Not entirely sure it'll be the answer you're looking for, but maybe pick up a copy of the Noma Guide to Fermentation? They do all kinds of really outlandish shit when it comes to fermentations, and it's all pretty painstakingly tested for not only safety, but consistency of results.
I can't guarentee you'll find what you're looking for, but if there was going to be a book that'd get you in the right direction, that's where I'd put my money.
Check out the The Noma Guide to Fermentation - lots of great fermentation ideas for vaccuum-sealed stuff. You can also check out r/fermentation
It's also very useful for brining and marinating things, and is a great way to wet-age steaks.
https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184
Brilliant! Thank you! This has sent me down a immense trail of reading today... I'm presently reading The NOMA Guide to Fermentation and prepping to do the Miso recipie from that book - From what I'm reading, as long as modern controls are put in place, it dosen't sound too different than brewing fish sauce. Will defiantly try this out(when we are brave enough).
The Noma Guide to Fermentation has a recipe for making it. Great book, I highly recommend it.
The sous vide mentioning only referred to the bag. There's no hearing involved. Sturdy bag, strong seal.
The fermentation in a sealed bag wasn't invented by me (to be honest I have no clue by whom) but I've got the idea from a book from Noma.
https://www.amazon.com/dp/1579657184/ref=cm_sw_r_cp_awdb_t1_Y8cQDbZV2CVK6
I know what botulinum is.
This is great!
There's a coffee kombucha recipe in the recent Noma fermentation book if you fancied another reference.