The Science of Fermentation
Hodmedod
£25
Explore the marvellous microbial world of fermented foods, from miso and shoyu to sourdough, sauerkraut and kimchi in this comprehensive guide curated by Robin Sherriff of The Fermenters Guild and Slow Sauce. Order now and we'll throw in a free £5 gift voucher. Try miso and shoyu produced by Robin Sherriff at Slow Sauce... 'A rich resource that enlightens and inspires' Mark Diacono 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
Hodmedod's own words, read from their page.
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