Noma at home: Lemon verbena kombucha

Humans have been preserving foods using fermentation for thousands of years. So why the renewed interest? One reason might be acclaimed chef Rene Redzepi. He recently teamed up on a book with David Zilber, the mastermind of Noma’s fermentation lab, called “Noma’s Guide to Fermentation." Try this seasonal kombucha recipe, excerpted from the new book.

Photos by Evan Sung.