What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should know. After all, as a chef and former director of the Fermentation Lab at Noma, that's his specialty. So what is fermentation, anyway? Zilber defines it as "the transformation of one food into another with the help of microbes." "Grape juice? Wine. Cucumbers? Pickles. Milk? Yogurt. Flour? Bread. All of that, all of those transformations, use, Read more