In this discussion Kirsten Shockey and Robin Sherriff pull back the lid on what’s actually happening in your crock, jar, barrel, or vat, and why a few small choices can make the difference between “wow” and “why have I done this?.”
We’ll walk through the core cast of microbes (moulds, yeasts, and bacteria) and the simple, useful science that explains most outcomes: salt and water activity, pH and acidification, oxygen and fermentation pathways, temperature, time, and the enzyme work that turns raw ingredients into flavour, texture, and shelf stability.
It’s a set of clear mental models you can use immediately, whether you are fermenting vegetables, brewing vinegar, building koji driven ferments like miso and shoyu, or experimenting with new ingredients in your own climate.
Expect myth-busting, practical troubleshooting, and a respectful look at how traditional methods travel, adapt, and stay meaningful when you change region, crops, and kitchen realities.
Meet our guest
After initially studying Chemistry & Biology and gaining an understanding and appreciation of science, Robin Sherriff moved into the world of work. From park ranger to bike mechanic to line cook, bar manager, animal vaccine research, UK training manager for a fudge shop, site manager for a Victorian confectionery plant, brand rep for a whisky company and many, many more. Eventually Robin came to study an MSc in Gastronomy where he learned systems theory and how it relates to food. Gaining a knowledge of food chains and the complex and obfuscated paths it takes to bring a meal to the table. Robin wrote his thesis on the philosophy of Japanese whisky in Kyoto. During this time, he learned about saké - and thus - koji.
In 2020 he launched The Koji Kitchen in Edinburgh - a small koji producer that supplies home cooks and Michelin kitchens. Robin formed The Fermenters Guild UK at the beginning of 2021. He now offers workshops, talks, and consultation on fermentation techniques which allows him to not only discuss practical techniques, but the history, importance and inherently radical nature of alternative foodways, systems and food theory.His predominant focus now is growing Slow Sauce, a miso and shoyu brewery in Scotland using oats, peas and oak barrels. - @slowsauce - and promoting his book ‘The Science of Fermentation’ globally.
Find him here, where you will find links to all his work.
Link for Feb 5, 10 am Pacific Time live webinar with Robin and Kirsten
Science of Fermentation Book information
FREE PREVIEW
Classic koji making at home for all fermentation enthusiasts in the world. Gain fundamental skills to grow koji fungus with instructor Marika Groen Kawaguchi.
$54
This complete vegetable fermentation course will teach you the skills and give you the confidence to ferment any vegetable safely and effectively.
$78
Learn how you can make immune boosters through three fundamental ingredients: salt, honey and vinegar. Your instructor Sole Saburido Álvarez will guide you throughout the entire process. (ENGLISH SUBTITLES, taught in Spanish)
$40
