The Science of Fermentation - DK, Robin Sherriff

The Science of Fermentation explores the unseen world that shapes some of the foods and drinks we rely on most. From kimchi and kefir to beer, kombucha and sourdough, fermentation is embedded in cultures around the world — yet the science behind it often remains invisible.

Written by Robin Sherriff, author and CEO of the Fermenters Guild, the book unpacks the microbiology and chemistry that drive fermentation, revealing how microbial ecosystems develop flavour, preserve food and influence our health. Clear, accessible and grounded in research, it connects scientific principles with practical understanding.

Alongside explanations of key processes, the book includes more than 30 ferment recipes, step-by-step photography, troubleshooting advice and practical guidance for recreating ferments at home. With a foreword by Dr Johnny Drain and contributions from fermenters and writers including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge and Olia Hercules, this is both a reference and an invitation to experiment.

Details

• Pages: 224
• Binding: Hardcover
• Dimensions: W: 22.1 × H: 26.2 × D: 2.4 cm / W: 8.7 × H: 10.3 × D: 0.9 in