The Science of Fermentation

DK, Robin Sherriff

$45

Hardback

Forthcoming
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English

DK
09 October 2025

Self-sufficiency; Cookery, food & drink; Health & wholefood cookery; Cooking with specific gadgets

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

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

In The Science of Fermentation, Robin Sherriff, author Robin Sherriff (CEO of the Fermenter's Guild) dives into the processes behind essential ferments, revealing the complex microbiology and chemistry responsible for the sensational flavours and gut-boosting effects of fermented foods.

Learn how cultured food and drinks have changed our palates and health forever, explore the scientific processes behind your favourite ferments, and discover how to recreate them in your own kitchen. With step-by-step photography and recipes for 30+ essential ferments, 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.

Detailed illustrations, infographics, step-by-step photography and features cover everything from ancient fermentation to the cutting edge fermentation techniques shaping our global food systems. This comprehensive reference book makes complex science easy-to-digest, helping you to understand essential microbial processes within our food and bodies, and master the techniques of fermentation.

By: DK, Robin Sherriff
Imprint: DK
Country of Publication: United Kingdom
Dimensions: Height: 261mm, Width: 216mm,
ISBN: 9780241727287
ISBN 10: 0241727286
Pages: 224
Publication Date: 09 October 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Forthcoming

Robin Sherriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen. After studying chemistry and biology, Robin took the natural path from park ranger to bike mechanic, and animal vaccine researcher to Victorian confectionery plant site manager before going back to study for an MSc in Gastronomy. Robin wrote his thesis on Japanese whisky philosophy in Kyoto, where he learned about sake and koji and in 2020, he started The Koji Kitchen in Edinburgh, Scotland.