It s pretty damn delicious. i like that. it s another food item on your shelf. me as a cook, that s what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. this is amazing. they re not just thinking about what tastes good now but they re talking about will it taste good in two years if you ferment it or age it or dry it. we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you re looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it s absolutely enormous. there is stuff rotting in jars and vats that these experiments in fermentation and flavor. what they are all doing some sinister down there, i know. this is the ferment from wild spinach which grows around here. no one uses them. reminiscent of foie gras. this is from a weed that grows everywhere. you can do it with gooseberries.
These are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. this is amazing. they re not just thinking about what tastes good now but they re talking about will it taste good in two years if you ferment it or age it or dry it. we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you re looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it s absolutely enormous. there is stuff rotting in jars and vats that these experiments in fermentation and flavor. what they are all doing some sinister down there, i know. this is the ferment from wild spinach which grows around here. no one uses them. reminiscent of foie gras. this is from a weed that grows everywhere. you can do it with gooseberries. like to ferment gooseberries. you get golden drops of perfection. we have two berries.
Wecome to nordic food lab. just across from noma, located in a converted houseboat, an entity separate from the restaurant. the place where rene set up to further ideas and experimentation. he is one of the guys in charge here. nutmeg is a bit of a hallucinogenic. so i decided to make something with a lot of nutmeg and leave it a while and see what happens. hallucinogenic fish sauce potentially? in theory. some of the things we are doing, they are pure experimentation for experimentation sake and it s pretty damn delicious. i like that. it s another food item on your shelf. me as a cook, that s what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. this is amazing. they re not just thinking about what tastes good now but they re talking about will it taste good in two years if you ferment it or age it or dry it. we like to ferment it. we add bacteria to it, so in three years time, it becomes
These are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. this is amazing. they re not just thinking about what tastes good now but they re talking about will it taste good in two years if you ferment it or age it or dry it. we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you re looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it s absolutely enormous. there is stuff rotting in jars and vats that these experiments in fermentation and flavor. what they are all doing some sinister down there, i know. this is the ferment from wild spinach which grows around here. no one uses them. reminiscent of foie gras. this is from a weed that grows everywhere. you can do it with gooseberries. like to ferment gooseberries. you get golden drops of perfection. we have two berries. yeah.
Want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. this is amazing. they re not just thinking about what tastes good now but they re talking about will it taste good in two years if you ferment it or age it or dry it. we like to ferment it. we add bacteria to it, so in three years time, it becomes utter delicious. the diversity, you re looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it s absolutely enormous. there is stuff rotting in jars and vats that these experiments in fermentation and flavor. what they are all doing some sinister down there, i know. this is the ferment from wild spinach which grows around here. no one uses them. reminiscent of foie gras. this is from a weed that grows everywhere. you can do it with gooseberries. like to ferment gooseberries. you get golden drops of perfection.