From the Noma Lab to Your Kitchen

From the Noma Lab to Your Kitchen.resized

This is the missing guide I wished I had while seeking to reach exceptional flavor with fermentation.

When fermenting in the fermentation lab of noma, mimi ferments and a few other restaurants and farms, I looked in vain for a more sophisticated theoretical framework for crafting and pairing flavor.

Probably like you, I had read the Noma Guide to Fermentation and was impressed by the distinguished flavor aesthetics I couldn’t find anywhere else.
After working at Michelin star restaurants, my time in the fermentation lab of noma made that advanced aesthetic part of my DNA.

Using my mathematical background, I conceptualized my knowledge and now want to make flavor pairing more accessible for beginners and seasoned fermenters.

We’re going to look at how to craft exceptional flavor with concepts you haven’t read anywhere else. We’ll go beyond the basics and will use conceptual tools of the most acute tasters and smellers: wine tasters and perfumists.

A strong focus will be on how to think and talk about flavor and aromas as these are the foundational building blocks.

This book is not for you if you do not prioritize quality and creativity.


This book is for people who have at least made their first steps in fermentation and are looking to level up. No matter how advanced you are, you will find interesting insights in this book. Even if you are Jason White or David Zilber.

This is really specific content made especially for the online fermentation community. If you’d like to see more content like this, please consider supporting me with this purchase.


How to cook with fermented foods

  • Introduction to flavor pairing
    • Balancing flavors
    • Balance how?
    • Crafting flavor
  • Using ferments as an acidic agent
    • Acidic complexity
    • Balance, Vibrance and Freshness
  • Using ferments as an umami agent
    • Intensity through umami
    • Umami complexity
  • Understand and anticipate the transformation
  • Use spices
  • Use fruits
  • Have a complete picture of the profile
  • Use shio koji or amazake
  • Your turn

Flavor compounds in fermentation

  • Top 20 list
  • Lactic acid

Flavor profiles of microorganism

How to think and talk about flavor

  • The importance of language
  • Approaching a formalized language
  • Existing models
    • Three dimensions: Type, intensity, time
    • Ann C. Noble’s Wine Aroma Wheel
    • Flavor Thesaurus
  • The problem with Koji Alchemy, or How to properly make vegetable koji


  • Fermented Berry and Sage Sorbet
  • Caramelized Amazake Almonds
  • Oatmeal with Caramelized Amazake
  • Peach Salad with Basil and Fermented Peach Sauce
  • Fermented Tomato Gazpacho with Cilantro
  • Koji Whole-grain Risotto with Roasted Vegetables