Vegetable Fermentation – Basics, Practical Applications & Food Safety

This workshop covers the technological and microbiological principles of vegetable fermentation. Participants will learn how controlled lactic acid fermentation transforms fresh vegetables into long-lasting products with complex sensory characteristics. In addition to practical production techniques (salt concentration, cutting methods, choice of containers, temperature control), key aspects such as hygiene, fermentation control and spoilage will be covered. The aim is to develop a sound understanding of how to produce fermented vegetable products independently, whether in a domestic or project setting.