The Science of Fermentation

A brilliantly designed, rich resource of recipes, science, and knowledge that enlightens and inspires. – Mark DiaconoWhether you’re a beginner or a seasoned fermenter, this book offers a host of recipes and techniques, a true understanding of the living processes at work. A rare and valuable resource for anyone serious about food. – Sam CooperThis is a vital resource for any ferment-curious chef or home cook who wants to go beyond the basics to better understand the potential of fermentation and the technical processes that power it. From specialised yeast strains and enzymatic action to the dual-fermentation of doubanjiang, there are so many concepts unpicked and science packed into this book that I’m sure it’ll soon be very well-thumbed and miso-stained. – James ReadRobin simplifies what could be considered the daunting science behind the magic of fermentation and as a result, has created a beautiful and accessible resource – very much the type of book I wish I had at the start of my own journey. This book will undoubtedly inspire a whole new generation of fermenters. – Kenji MorimotoThe Science of Fermentation is an incredibly deep and thorough illustrative guide that leaves no stone (or fermentation weight) unturned. Like the microbes he investigates, Sherriff breaks down complicated science into bite-sized, and easily digestible lessons. This book is sure to become a staple of cooking school libraries everywhere for its communicative power and breadth of scope, and deserves a slot on the kitchen shelf of every passionate cook. – David Zilber

Robin Sherriff is the CEO of The Fermenters Guild, owner of The Koji Kitchen, and co-founder of Slow Sauce. After studying chemistry and biology, Robin took the scenic route 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 koji. In 2020, he started The Koji Kitchen in Edinburgh, and in 2025, he co-founded Slow Sauce, Scotland’s first miso and shoyu brewery.