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The Science of Fermentation
Product Details
The Science of Fermentation
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 this fascinating process.
In The Science of Fermentation--book 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.
Professionally Approved & Accepted
- CDR | Commission on Dietetic Registration: 10 CPEU. CDR activity type: 741 Enduring Activity. View CDR Practice Competencies under the Culinary Science category here.
- CBDCE | Certification Board for Diabetes Care and Education: 10 CEU
- Expiry: June 11, 2029
Exam
20 multiple choice questions. How It Works
Book
- Kindle eBooks and books for U.S. domestic users only.
- Kindle eBook: 184.5 MB. ASIN: B0F6W973DB.Requires an active amazon account and understanding how to access your Kindle eBook via the access link that you receive from us. Learn more here.
- Book: Hardcover, 244pp. Sep 2025. ISBN-13: 979-8217126477. Book preview | Author bio
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