The Science of Fermentation

(Hardback)

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Description

From kimchi to beer, kraut to kefir, discover the everyday science behind your favourite fermented food and drinks Enter a marvellous microbial world of bacteria, yeasts, and fungi and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - beer to kefir, kimchi to sauerkraut, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats. 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. 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. 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.

Author Bio

Robin Sherriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen in Edinburgh, Scotland. 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 thus koji. When he returned to the UK, he became obsessed with moldy rice and fermentation at large, so in 2020, he started The Koji Kitchen. As a small producer, he became part of the incredible fermentation community and formed a deep respect for the practitioners of the craft and their incredible skills and stories.