Lacto-Fermentation Course
Master professional lacto-fermentation techniques: precisely control salt, pH, and temperature to craft consistent recipes, avert spoilage, and produce safe, flavoursome ferments boasting vibrant acidity, superb texture, and intricate lactic aromas to enhance menus.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Lacto-Fermentation Course delivers hands-on, step-by-step guidance to create safe, reliable ferments with superb flavour and texture. Master essential microbiology, salt and brine calculations, ingredient choices, and process controls, then develop them into standardised recipes, batch sheets, and user-friendly handouts. Build assurance in safety protocols, spoilage detection, remedial steps, and practical menu applications—all in a concise, intensive format.
Elevify advantages
Develop skills
- Design fermented flavour profiles by balancing acidity, salt, aroma, and texture.
- Calculate brines precisely, setting salt percentages, pH targets, and safe fermentation ranges.
- Conduct clean, controlled ferments by managing time, temperature, and contamination risks.
- Diagnose spoilage quickly by identifying unsafe indicators and implementing corrective measures.
- Convert recipes into scalable production plans that are fully documented and workshop-ready.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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