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Adventures in Fermentation

byJohnny Drain, Johnny Drain (Read by)

From Ancient Origins to Culinary Frontiers, an Exploration of the Microbes That Shape the World We Live In

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Embark on a tantalising journey into the weird and wonderful world of fermentation.

Dr Johnny Drain has spent his career exploring how fermentation has shaped the bodies we inhabit, the foods we eat and the world we live in. From making live yoghurt in his grandma’s kitchen, to fermenting butter at the world’s best restaurant, Noma, Dr Drain’s fascination with the magic of fermentation has led him around the globe. Adventures in Fermentation charts his culinary escapades and his scientific discoveries to create an unprecedented depiction of the power of the microbial world.

With irresistible wit and verve, chef and scientist Dr Drain illuminates the vast and unsung possibilities that fermentation brings to the table – from sweet enzyme syrups made from red mangos in Brazil to perfecting the fine art of fuzzy koji and umami-rich miso in Japan – and shares recipes for his culinary delights along the way.


Whether you are an aspiring fermenter, interested in how fermented food can improve your gut health, or simply curious about the wonders of microbial life, this book will transform the way you see – and taste – the world.



'Entertaining, illuminating and insightful' Sandor Katz

'A gripping story full of glorious gems' Fergus Henderson

'Johnny Drain is a kind of microbial poet - this book is wild, funny, well researched, and full of flavor' René Redzepi, founder of Noma

© Johnny Drain 2025 (P) Penguin Audio 2025

Clever, clear and insightful, this book is an indispensable guide to the new scientific and gastronomic frontier of fermentation
Heston Blumenthal

About Johnny Drain

Dr Johnny Drain works at the cutting edge of food, fermentation and sustainability, exploring how we can feed the world in a more healthy, equitable and ecologically-friendly way. Part-cook, part-designer and part-scientist (having earned his PhD in Materials Science from the University of Oxford), his collaborators have included Noma's Nordic Food Lab, zero-waste pioneers Silo and the Argentinian Ministry of Agriculture. Johnny co-founded MOLD Magazine, and as an occasional TV presenter his work has garnered millions of views online. Most recently he set up Win-Win, which became the world's first company to bring a cocoa-free chocolate to market in 2022.
Details
  • Imprint: Penguin
  • ISBN: 9781405985321
  • Length: 446 minutes
  • Price: £14.00
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