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Explore the marvellous microbial world of fermented foods, from miso and shoyu to sourdough, sauerkraut and kimchi in this comprehensive guide curated by Robin Sherriff of The Fermenters Guild and Slow Sauce. Order now and we'll throw in a free £5 gift voucher. Try miso and shoyu produced by Robin Sherriff at Slow Sauce... |
'A rich resource that enlightens and inspires'
Mark Diacono
Every culture has a long history of fermentation, from kimchi to beer, kombucha to kefir, and sourdough to soy sauce, but rarely do we contemplate the complex science behind these everyday treats.
In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.
Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.
With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world, including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules. This book provides everything you need to understand and explore the alchemy of fermentation.
Shortlisted for the André Simon Food Book Awards 2025 and featured on BBC Radio 4's Food Programme in January 2026.
Book details
- Publisher: Dorling Kindersley
- ISBN: 9780241727287
- Number of pages: 224
- Dimensions: 221 x 263mm
- Language: English
