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SARAH SNELLING
Design and Art Direction

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The Science of Fermentation

Role

• Art Director
• Cover Designer

Author

Robin Sheriff

Team

Photography - Neil Watson
Food styling - Sonali Shah
Prop styling - Daisy Shayler Webb
Senior editor - Lucy Sienkowska
Designer - Amy Child

Date

October 2025

Publisher

DK

The Science of Fermentation cover featuring a still-life of a jar of dill pickles, a glass bottle of kombucha, a jar of pickled pears, a jar of pickled vegetables and a jar of kimchi

The Science of Fermentation cover featuring a still-life of a jar of dill pickles, a glass bottle of kombucha, a jar of pickled pears, a jar of pickled vegetables and a jar of kimchi

Still-life lineup of various fermented foods and drink; saurkraut, tamari, tofu, SCOBY, cheese, kombicha and miso

Still-life lineup of various fermented foods and drink; saurkraut, tamari, tofu, SCOBY, cheese, kombicha and miso

Sill-life shot overhead of 2 petri dishes containing microbes

Sill-life shot overhead of 2 petri dishes containing microbes

Still-life lineup of various tools needed for fermentation at home

Still-life lineup of various tools needed for fermentation at home

Still-life macro close-up shot of a koji mat

Still-life macro close-up shot of a koji mat

Still-life close-up of a jar of chilli mash used for making hot sauce

Still-life close-up of a jar of chilli mash used for making hot sauce

Photographic comparitive infographic showing a jar of sauerkraut with raw ingredients before and after fermentation

Photographic comparitive infographic showing a jar of sauerkraut with raw ingredients before and after fermentation

Photographic comparison infographic shot showing a raw pickling cucumber and fermented dill pickle.

Photographic comparison infographic shot showing a raw pickling cucumber and fermented dill pickle.

Still-life of raw ingredients for kimchi (spring onion, daikon radish, carrot, ginger, napa cabbage, nashi pear, garlic, fish sauce and gochugaru) alongside a piece of fermented kimchi

Still-life of raw ingredients for kimchi (spring onion, daikon radish, carrot, ginger, napa cabbage, nashi pear, garlic, fish sauce and gochugaru) alongside a piece of fermented kimchi

Still-life of different types of cheese

Still-life of different types of cheese

Still-life of different types of kimchi

Still-life of different types of kimchi

Still-life of different types of miso

Still-life of different types of miso

Still-life of different types of bread

Still-life of different types of bread

Still-life lineup of jars of vinegar shrubs with different flavouring

Still-life lineup of jars of vinegar shrubs with different flavouring

Photographic comparitive infographic showing a jar of tepache with raw ingredients (pineapple, sugar, cinnamon andcloves) on one side and after fermentation on the other side

Photographic comparitive infographic showing a jar of tepache with raw ingredients (pineapple, sugar, cinnamon andcloves) on one side and after fermentation on the other side

Step-by-step shots of the making cauliflower-leaf kimchi

Step-by-step shots of the making cauliflower-leaf kimchi

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