The Science of Fermentation - Robin Sherriff

Enter a fascinating microbial world and discover the science behind fermented foods that shape cuisines around the globe.

From kimchi and kombucha to sourdough, beer, kefir, and soy sauce, every culture has a rich fermentation tradition. In The Science of Fermentation, Robin Sherriff — author and CEO of the Fermenters Guild — unpacks the microbiology and chemistry behind these everyday ferments, revealing the invisible ecosystems that create flavour, preserve food, and support health.

Explore how fermented foods and drinks have transformed our palates, understand the science behind classic pickles and ferments, and learn how to recreate them in your own kitchen.

Featuring over 30 fermentation recipes, step-by-step photography, practical tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from leading fermentation experts including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules, this book is an essential guide for chefs, food professionals, and fermentation enthusiasts.