The Science of Fermentation

Enter a marvelous microbial world of bacteria, yeasts, and fungi, and explore the fascinating science of fermented foods.
Every culture has a culture of cultured foods – from beer to kefir, kimchi to sauerkraut and sourdough to soy sauce – but rarely do we contemplate the complex science behind these everyday treats.
In The Science of Fermentation author Robin Sherriff (CEO of the Fermenter’s Guild) dives into the scientific processes behind essential ferments – revealing the complex microbiology and chemistry responsible for the sensational flavors and gut-boosting effects of fermented foods.
Learn how cultured food and drinks have changed our palates and health forever, explore the biological and chemical processes behind your favorite ferments, and discover how to recreate them in your own kitchen. With step-by-step photography and recipes for 30 essential ferments, detailed illustrations and infographics exploring key techniques, equipment and microbial processes, plus troubleshooting and tips on quick and stress-free pickles – this is everything you need to become an expert in fermenting your own delicious snacks and beverages at home.

Robin Sherriff