Join David Zilber, chef and former director of the fermentation lab at Noma, as he takes you on a funky ride through fermentation. Discover how this ancient process turns cucumbers into pickles and enhances the flavors of breakfast staples like yogurt and granola. Learn the science behind lactic acid bacteria and yeast’s magical role in transforming foods. Zilber also shares the rich history of food preservation and how diverse cultures have shaped fermentation into a culinary art form we now savor.