Food & Fermentation

Lacto-Fermentation & Pickling

Ferment Anything Safely — From Sauerkraut to Kombucha

12 lessons4 modules9h 0m durationbeginner level

Instructor: StretchLearn Faculty

About this course

Lacto-fermentation is one of humanity's oldest preservation methods, relying on naturally occurring Lactobacillus bacteria to acidify food safely without heat. This course walks you from foundational microbiology through practical projects — sauerkraut, kimchi, fermented hot sauce, kombucha SCOBY care, and water kefir — before covering vinegar pickling as a complementary technique. Every module emphasises measurable safety checkpoints: target pH ranges, brine salinity percentages, and visual fermentation indicators so you ferment with confidence, not guesswork.

Curriculum

Module 1: The Science of Lacto-Fermentation3 lessons

How Lacto-Fermentation WorksPreview45m
Understanding pH, Acidity, and Safety Thresholds🔒45m
Equipment Sterilisation and Vessel Selection🔒45m

Module 2: Sauerkraut, Kimchi, and Fermented Vegetables3 lessons

Classic Sauerkraut: Dry-Salt Method🔒45m
Kimchi: Baechu (Napa Cabbage) Kimchi🔒45m
Quick-Fermented Vegetables: Carrots, Cucumbers, and Hot Sauce🔒45m

Module 3: Kombucha and Water Kefir3 lessons

Kombucha: First Brew and SCOBY Care🔒45m
Kombucha Second Fermentation and Carbonation🔒45m
Water Kefir: Setting Up and Maintaining Grain Cultures🔒45m

Module 4: Vinegar Pickling and Long-Term Storage3 lessons

Vinegar Pickling: Science and Quick-Pickle Technique🔒45m
Shelf-Stable Pickling with Water Bath Processing🔒45m
Labelling, Cellar Storage, and Building a Fermentation Practice🔒45m