Lacto-Fermentation Course
Master professional lacto-fermentation techniques to control salt, pH, and temperature precisely. Design consistent recipes, prevent spoilage effectively, and create safe, flavorful ferments that enhance menus with vibrant acidity, appealing texture, and rich lactic aromas in a practical, hands-on course.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Lacto-Fermentation Course provides practical, step-by-step training to create safe, consistent ferments with great flavor and texture. You will learn essential microbiology, salt and brine calculations, ingredient choices, and process controls. Transform ideas into standardized recipes, batch sheets, and handouts while building confidence in safety, spoilage detection, corrective measures, and menu applications in a compact, impactful format.
Elevify advantages
Develop skills
- Design fermented flavor profiles by balancing acidity, salt, aroma, and texture.
- Calculate brines precisely to set salt percentages, pH goals, and safe fermentation ranges.
- Run clean, controlled ferments by managing time, temperature, and contamination risks.
- Diagnose spoilage quickly by spotting unsafe signs and applying corrective actions.
- Turn recipes into scalable production plans that are 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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