5 fermented foods a chef who worked at ‘World’s Best Restaurant’ Noma always has in his fridge

Sauerkraut is also a fermented cabbage dish. Although you can get as creative with it as you like, Zilber doesn’t “get too crazy” because he makes two liters at a time, it lasts for a good few weeks, and he eats it most days.

He adds it to a wide range of dishes to make them more interesting, from lentils to frankfurter sausages.

Pickled jalapeños

Zilber is a fan of spicy food, so he always has pickled jalapeños in his fridge. He likes to sprinkle them on his tacos.

Pickled Kirby cucumbers

Kirby cucumbers are the small, bumpy cucumbers we associate with pickles. Zilber always has pickled ones on hand because they’re easy to make and delicious.

In essence, all you need to do is soak the cucumbers in a salty brine for a week or two and you have pickles.

Miso

Miso is made from fermented soybeans, and it has a strong umami flavor.

Zilber always has it in his fridge and cooks with it to make his food taste even better.