AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME *16 01 26 "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.
