For thousands of years fermentation has helped us preserve our food, now it may help us preserve our planet, David Zilber explains. The former head of fermentation at Noma dives into the incredible story of this natural process.
“For thousands of years, we’ve worked with microbes,” making the most of natural processes to make food last, David Zilber says. It’s an ancient technique that is being rediscovered today. With good reason. Fermented foods like sauerkraut and kombucha enrich the microbiome in our gut, boosting our immune system, and science shows, even our mood. It’s good for the planet too, transforming food that would otherwise go unused into valuable (and tasty) nutrients.
But the magic of fermenting isn’t only about the outcome. The process is central to the story. In our age of hyper-processed quick food fixes, fermenting allows us to embrace a slower pace, and cultivate a closer connection to our food and how it is made. Because “time is also an ingredient,” in fermentation, Zilber says.
“Fermentation gives us pleasure. It feeds us flavors, it fills our bellies, it makes us merry, and most importantly, it teaches us an invaluable lesson about our place in the great web of life,” he says.
Watch David Zilber explore the miraculous microbial transformation known as fermentation in the series below.
Watch episode 1
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