The Science of Fermented Foods

Unlock the secrets behind one of the world’s oldest culinary traditions with The Science of Fermented Foods. This guide explores the fascinating microbiology, chemistry, and health benefits of fermentation, revealing how bacteria, yeasts, and molds transform simple ingredients into complex, flavorful, and nutritious foods.

From kimchi and sourdough to kombucha and miso, discover the processes that give fermented foods their unique taste and texture. Whether you’re a home fermenter, chef, or food scientist, this book provides essential insights into the science behind fermentation and how to perfect your own creations.