Magnus Nilsson Fäviken: How we do the Things that we do

Magnus Nilsson runs Fäviken in north Sweden. “He is the next superstar, go visit while you can still get a table,” says Redzepi. Magnus describes how 6 month of the year at Fæviken is dark and snowcovered, making it tough to get produce, when you limit yourself to ultralocal sources.
“Storing vegetables is a question of killing it or not,” says he and describes how cabbage, jerusalem artichokes etc is stored in root cellars.
And now the killing: Tomatoes are pasteurized, cucumbers pickled by lactobacillus fermentation. Onion, garlic, herbs and mushrooms are dried.
No deep freezing here.

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