A
Aged Root Vegetables 304
Apple Kombucha Herb Tonic 138—139
Apple-Vegetable Smoothie 138
B
Beef Garum 379
Black Garlic Balsamic 206—209
Breadcrumb Soup 322
Butternut Squash Soup 383
C
Cap-Bacon Vinaigrette 85
Coffee Shoyu 356—359
Cucumber Soup 189
D
Dryad's Saddle Shoyu 337, 348—351
E
Elderberry Wine Balsamic 200—205
K
Koji-Blanched Vegetables 254
Koji-Miso Soup 254
Kombucha Syrup 131
L
Lacto Tomato Water 84—91
Lemon Verbena Kombucha Vinaigrette 131
M
Mango Gazpacho 154
Mango-Lemongrass Vinaigrette 155
Maple Kombucha Syrup 150
O
Onion Soup 439
P
Pearl Barley Koji 241
Perry Vinaigrette 180
Perry Vinegar 172—181
Pesso Tamari Reduction 298
Plum Vinegar 182—185
R
Roasted Tomatoes 386
Rose and Shrimp Garum 380—383
Ryeso Tamari and Ryeso-Mushroom Glaze 310—311
S
S'mores 319
Sautéed Shrimp 193
Squid Garum 384—387
W
Whiskey Vinegar 194—197
Y
Yellow Pea Shoyu 338—347
Lemon Verbena Kombucha Vinaigrette
★★★★★
43 ratings
The Noma guide to fermentation
Pagina 131
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