The Science Of Fermentation

This deserves a slot on the kitchen shelf of everypassionate cook DAVID ZILBER
A vital resource for the ferment-curious JAMES READ
This book will inspire a whole new generation of fermenters KENJI MORIMOTO
A rich resource that enlightens and inspires MARK DIACONO

Enter a marvellous microbial world and explore the fascinating science offermented foods.

Every culture has a long history of fermentation from kimchi to beer,kombucha to kefir, and sourdough to soy sauce but rarely do we contemplatethe complex science behind these everyday treats.

InThe Science of Fermentation, author and CEO of the FermentersGuild, Robin Sherriff dives into the complex microbiology and chemistry behindessential 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 healthforever, explore scientific processes behind your favourite pickles, anddiscover how to recreate them in your own kitchen.

With recipes for more than 30 ferments, step-by-step photography, tips andtroubleshooting advice, plus a foreword by Dr Johnny Drain and contributionsfrom experts from around the world including James Read, Kenji Morimoto,Kirsten K. Shockey, Mark Dredge, and Olia Hercules this is everything youneed to understand and explore the alchemy of fermentation.

About the Author

Robin Sherriffis the CEO of The FermentersGuild, owner of The Koji Kitchen, and co-founder of Slow Sauce. After studyingchemistry and biology, Robin took the scenic route from park ranger to bikemechanic, and animal vaccine researcher to Victorian confectionery plant sitemanager, before going back to study for an MSc in Gastronomy.

Robin wrote his thesis on Japanese whisky philosophy inKyoto, where he learned about sak and koji. In 2020, he started The KojiKitchen in Edinburgh, and in 2025, he co-founded Slow Sauce, Scotlands firstmiso and shoyu brewery.