The Science of Fermentation

Enter a marvelous microbial world of bacteria, yeasts, and fungi, and explore the fascinating science of fermented foods. Every culture has a culture of cultured foods - from 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 author Robin Sherriff (CEO of the Fermenter's Guild) dives into the scientific processes behind essential ferments - revealing the complex microbiology and chemistry responsible for the sensational flavors and gut-boosting effects of fermented foods. Learn how cultured food and drinks have changed our palates and health forever, explore the biological and chemical processes behind your favorite ferments, and discover how to recreate them in your own kitchen. With step-by-step photography and recipes for 30 essential ferments, detailed illustrations and infographics exploring key techniques, equipment and microbial processes, 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.

Autorentext

Robin Sherriff

Klappentext

“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 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.