Noma Lemon Verbena Kombucha Vinaigrette
From The Noma Guide to Fermentation (2018) by René Redzepi and David Zilber. Represents Noma’s philosophy: fermented ingredients providing complex acidity that no vinegar can replicate. Multi-day project requiring a SCOBY.
Ingredients
Lemon Verbena Kombucha (makes ~2 L; you need ~125 ml):
| Ingredient | Amount |
|---|---|
| Water | 1760 g |
| Sugar | 240 g |
| Dried lemon verbena | 20 g |
| Unpasteurized kombucha or SCOBY liquid | 200 g |
Vinaigrette (~250 ml):
| Ingredient | Amount |
|---|---|
| Lemon verbena kombucha, reduced to syrup | 125 ml |
| Mild oil (cold-pressed rapeseed or avocado) | 125 ml |
| Fine sea salt | to taste |
Method
Kombucha (7–9 days ahead): Dissolve sugar in warm water. Add lemon verbena, steep until cooled. Strain. Add remaining water and unpasteurized kombucha. Place SCOBY on top. Cover with cloth. Ferment at 28°C for 7–9 days. Target pH 3.5–4.0.
Vinaigrette: Reduce a portion of kombucha over low heat until syrupy (~50% reduction). Cool completely. Blend equal parts kombucha syrup and mild oil until thick and creamy. Adjust salt.
Notes
Overfermented kombucha (too sour) is ideal — concentrates beautifully when reduced. Noma serves this with salt-baked beets, torn basil, and pistachios.
Pairs with: Roasted root vegetables, beets, raw vegetables.
Sources:
- KCRW Good Food
- The Noma Guide to Fermentation (Artisan Books, 2018)
French-European · Salad-Dressings · Salad-Dressing-Techniques