Inside Noma's new restaurant and fermentation lab

Noma has been named the world's best restaurant four times in the past decade. Now the Danish eatery is out with a new cookbook. "The Noma Guide to Fermentation" is not your typical collection of recipes. Some dishes take months to make and may require bizarre ingredients. First on "CBS This Morning," Roxana Saberi takes us inside Noma's new location in Copenhagen.
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[@mehmetcekirge227]

Rene is one of the owners and The Executive Chef iof Noma. Head Chef is Ben Cooks,

[@nicolasmts3264]

Not anymore

[@orginallos]

fermenting isnt pickling.. news team.

[@RootsOfEden911]

Pickling is fermenting. Big manufacturers just short-cut it and yes, those are NOT fermented. So, I would agree when you see something on a store shelf that says "pickled" it most likely is not fermented. I pickle stuff at home through fermenting in salt water.

[@RootsOfEden911]

I've been making videos on fermenting as it is VERY healthy for you & easy.

[@wakinsta88]

When did Snoop Dogg start cooking?

[@dambition7495]

@@cleverdickrick simple jokes dont fly 2018 :P

[@Killernaut16]

Found the American

[@suhuhsgee]

inb4 i want to ferment inside her comments

[@JohnLee-kl4tc]

Noma is extremely overrated.

[@christianmendoza8107]

lol

[@nicolasmts3264]

I agree.

[@eboulter]

Apparently 60 people fell ill from eating there after one of their cooks who was preparing the food was himself sick with a bug. It seems like such an unappetizing place to eat.

[@HounganJuJu]

These michelin restaurants are still doing cooler things than where any of you work. They have led researcher on fermented foods which helps your microbiome, thus increasing your life span. Eat that with some salt sir.

[@dennisnos1946]

@@eboulter maybe its a little late, but it was noro virus from the clams during a time when norovirus spread through europe. molluscs can get it too, which wasnt really known before they sent them to a lab and got them tested for the virus. So nobody was sick with a "bug" (whatever that means) except for the food itself (which nobody knew was possible)