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The Science of Fermentation

Author DK, Robin Sherriff
Hardcover
$35.00 US
DK. | DK
8-3/8"W x 10-1/16"H | 20 oz | 16 per carton
On sale Dec 02, 2025 | 224 Pages | 9798217126477
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“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 marvelous 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 flavor, preserve food, and enrich our diets.

Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite 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.
We believe in the power of discovery. That's why we create books for everyone that explore ideas and nurture curiosity about the world we live in.
 
From first words to the Big Bang, from the wonders of nature to city adventures, you will find expert knowledge, hours of fun and endless inspiration in the pages of our books. 

https://www.dk.com/ View titles by DK
Robin Sherriff View titles by Robin Sherriff

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About

“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 marvelous 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 flavor, preserve food, and enrich our diets.

Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite 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.

Author

We believe in the power of discovery. That's why we create books for everyone that explore ideas and nurture curiosity about the world we live in.
 
From first words to the Big Bang, from the wonders of nature to city adventures, you will find expert knowledge, hours of fun and endless inspiration in the pages of our books. 

https://www.dk.com/ View titles by DK
Robin Sherriff View titles by Robin Sherriff

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