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My mouth lives on a spectrum of two opposites:
 
I love very simple flavors and I appreciate complexity - not because it's elaborate, but because it's super creative. 
 
Recently David Zilber, expert fermentor and ex-noma, came to Mexico City for a pop-up at Baldío, the second zero waste restaurant in the world.
 
 
What I find fascinating about Zilber's approach to food is how he manages to simplify something super complex like fermentation and make it inviting to the most amateurish of eaters and cooks (i.e. me). 
 
So in a twist of luck Baldío and Zilber came together to express this beautifully. 
 
“Baldío is a paradigm shift in the way a restaurant operates. It’s a commitment to nature,…, embracing zero waste and circularity principles. The driving force behind this initiative is to move towards a promising future by implementing ancestral and contemporary processes and knowledge.”
 
 
 
 
 
 
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So here I am, amateurish cook trying out the Lacto Plum recipe in The Noma Guide to Fermentation and it turns out delicious for salads and dressings. 
 
Before this little experiment I had little interest in fermentation - a part for my enduring love affair with beer. I thought it would be something too difficult to grasp or actually put into practice. 
 
I realized how fermentation is that bridge between simple and complex. It distills and elevates original flavors to enhance their simplicity but also their depth. 
 
 
Fermentation is a natural process that has been used by humans for thousands of years, and is considered one of humanity's oldest biotechnological tools. There is evidence dating fermented beverages back 13,000 years. 
 
Confirming a new modality Baldío and David Zilber tested out  - they implemented ancestral and contemporary knowledge to create something truly delicious and unexpectedly original.
 
Stay Curious!
 
 
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GET INSPIRED
Try making a new recipe at home, it doesn´t have to be from the book I mentioned, it can be something you find online, or have at home, whatever. 
 
Document the process with photos, drawings, music. Enjoy.
 
I always find making things, brings new insights. 
CONNECT
You taste as much with your brain as you do with your tongue." 
says René Redzepi and David Zilber in The Noma Guide to Fermentation.
 
And I would add you also eat with your heart, your memory, your emotions. 
 
Would you agree or disagree? 
REFLECT
Think of the universe as an eternal creative unfolding. Trees blossom. Cells replicate. Rivers forge new tributaries. The world pulses with productive energy, and everything that exists on this planet is driven by that energy."
 
Rick Rubin 
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Campos Elíseos 76
Mexico City, MX 11560, Mexico