The Science of Fermentation

From kimchi to beer, kraut to kefir, discover the everyday science behind your favourite fermented
food and drinks

About the author

Robin Sherriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen. 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 saké and koji and in 2020, he started The Koji Kitchen in Edinburgh, Scotland.

Product details

• Authors: DK, Robin Sherriff
• Publisher: Dorling Kindersley
• Languages: English
• Product format: Hardback
• Release: 09.10.2025
• EAN: 9780241727287
• ISBN: 978-0-241-72728-7
• No. of pages: 224
• Subjects: Guides > Food & drink > General, dictionaries, tables; COOKING / Reference, COOKING / Methods / Canning & Preserving, Cookery / food & drink etc, Health and wholefood cookery, Cooking with specific gadgets, Organic food / organic cookery, COOKING / Equipment & Utensils, Sustainable food / cookery