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The glut of zucchini has us using every trick in the book to try to preserve their delicate flavour. Fermenting extends their life, and keeps that ethereal flavour that is so readily lost when you ...

'This vinegar is by far the most adaptable of all the fermentation recipes we employ at Noma,' say René Redzepi and David Zilber You can save this article by registering for free here. Or sign-in if ...