Denmark - In the world of fermentation
Denmark - Visting Top Fermentation Labs
Discover an exclusive view into the fermentation lab at Noma. Francisco Migoya (head of pastry) and Kevin Jeung (director of the fermentation lab) share how they experiment with fermentation to enhance flavors and boost sustainability, giving us a unique glimpse into the creative process behind one of the world’s most innovative kitchens.
Later, we meet David Zilber at his brand-new lab in Novonesis, a leading voice in fermentation and previous director of Noma’s fermentation lab, to discover new ways to upcycle bread and continue the journey to prevent food waste, while enhancing gut health and flavor.
From the warmth of Henrik’s bakery to the insights of Claus Meyer and the innovation of Noma’s fermentation lab, this episode is a celebration of Danish sourdough culture and the future of fermentation.
Some more impressions
