Nordic preservation and new Nordic technique

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Scandinavian cuisine is built on a foundation of preservation techniques developed to survive long winters — smoking, curing, pickling, fermenting, and drying. Gravlax (sugar-salt cured salmon), surströmming (fermented herring), pickled cucumbers, dried and reconstituted stockfish, and lingonberry preserves are all survival techniques that became beloved traditions. The New Nordic movement (led by Noma, Fäviken, and Geranium) reclaimed these ancient techniques — fermentation especially — and combined them with foraging, hyper-seasonality, and a commitment to only using ingredients that grow in the Nordic region. The Noma Guide to Fermentation codifies these techniques for any kitchen.

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