The Science of Fermentation

From kimchi to beer, kraut to kefir, discover the everyday science behind your favourite fermented food and drinks

SHORTLISTED FOR THE ANDR SIMON FOOD BOOK AWARDS 2025
AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026

\"This deserves a slot on the kitchen shelf of every passionate 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 of fermented 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 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 is everything you need to understand and explore the alchemy of fermentation.