Lacto-Fermentation
Lactic Acid Bacteria & The 2% Rule
Lacto-fermentation is the oldest food preservation method on earth: salt is used to create a selectively hospitable environment. At 2–3% salt by weight of the total vegetable-plus-water mass, lactic acid bacteria (Lactobacillus species) — naturally present on the vegetable surface — thrive. Competing pathogens are inhibited. The LAB consume available sugars and produce lactic acid, which progressively acidifies the environment until it becomes too acidic for even the LAB themselves — a perfect natural preservation loop.
Practical Execution — Sauerkraut, Kimchi & Hot Sauce
Sauerkraut: finely shredded cabbage (2% salt by weight) massaged until enough brine releases to fully submerge the cabbage, then packed tightly into a jar. Ready in 1–4 weeks depending on temperature (faster in warmth, more complex in cool). Kimchi: same lacto-fermentation principle but with Gochugaru chili paste, garlic, ginger, and fish sauce for depth — the most complex ferment in this curriculum. Fermented hot sauce: whole fermented chilies blended with their brine — a naturally acidic, deeply flavoured condiment.
The Master Charcuterie Board (Capstone)
Build a comprehensive Garde Manger board for 10 people incorporating work from all five phases. Required: one dry-cured whole muscle (gravlax or pancetta), one handmade encased sausage, one smooth liver pâté or country terrine, two types of lacto-fermented vegetables, and a complex cold emulsion (aioli or sauce gribiche).
Success criteria: All components are made from scratch — no purchased charcuterie. The board is visually composed with deliberate placement. Each component is properly seasoned. The fermented vegetables show visible carbonation bubbles and smell clean and lactic. The pâté or terrine slices without crumbling.
Phase 5 Practice Exercises
12 exercises to build skill through direct application.
Sauerkraut Phase 1
Pack 500g shredded cabbage at 2% salt. Monitor fermentation for 7 days.
- Technique precision
- Food safety discipline
- Flavour assessment
Brine Salinity
Calculate and measure 1%, 2%, 3%, and 4% brines. Ferment the same vegetable in each. Compare results.
- Technique precision
- Food safety discipline
- Flavour assessment
Kimchi
Make a full kimchi: daikon, napa cabbage, gochugaru paste, garlic, ginger, fish sauce.
- Technique precision
- Food safety discipline
- Flavour assessment
Fermented Hot Sauce
Ferment whole fresno or jalapeño chilies at 2% brine for 14 days. Blend with reserved brine.
- Technique precision
- Food safety discipline
- Flavour assessment
Fermentation Monitoring
Log pH (using strips), smell, and bubble activity every 2 days across three different ferments.
- Technique precision
- Food safety discipline
- Flavour assessment
Lacto-Fermented Cucumber
Ferment whole cucumber with garlic and dill at 3% brine. Test at 5 days and 10 days.
- Technique precision
- Food safety discipline
- Flavour assessment
Cultured Butter
Ferment cream with buttermilk for 24 hours. Churn to butter. Compare flavour to sweet cream butter.
- Technique precision
- Food safety discipline
- Flavour assessment
Fresh Ricotta
Make fresh ricotta from whole milk and lemon juice. Drain and season.
- Technique precision
- Food safety discipline
- Flavour assessment
Board Component Assembly
Prepare all charcuterie board components over one week. Label each with production date.
- Technique precision
- Food safety discipline
- Flavour assessment
Board Composition
Practice arranging the board visually before the final milestone: balance colours, textures, heights.
- Technique precision
- Food safety discipline
- Flavour assessment
Guest Service
Serve the board to at least two people. Record their observations.
- Technique precision
- Food safety discipline
- Flavour assessment
Full Capstone Board
Execute the complete Master Charcuterie Board milestone.
- Technique precision
- Food safety discipline
- Flavour assessment