Lacto-Fermentation Course
Gain expertise in professional lacto-fermentation by mastering salt ratios, pH levels, and temperature control. Develop repeatable recipes, avoid spoilage risks, and produce secure, delicious ferments that boost menus with lively tang, perfect texture, and rich lactic flavours. Ideal for consistent, high-quality results in any kitchen setup.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
This course provides hands-on, step-by-step guidance to create safe, reliable ferments boasting superb taste and consistency. Master essential microbiology principles, accurate salt and brine computations, smart ingredient choices, and precise process management. Transform concepts into reliable recipes, batch guides, and user-friendly handouts. Build assurance in food safety, identifying spoilage, implementing fixes, and developing production-ready dishes in an intensive, results-driven programme.
Elevify advantages
Develop skills
- Design balanced fermented flavours: harmonise acidity, saltiness, scents, and mouthfeel.
- Accurately compute brines: determine salt percentages, target pH, and secure fermentation windows.
- Conduct hygienic, precise ferments: oversee timing, heat, and prevent contamination.
- Quickly identify spoilage: recognise hazards and execute remedies promptly.
- Convert recipes to scalable production: create documented, workshop-applicable plans.
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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Course in PDF