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The Learning Center is a place to share and discuss general information about lacto-fermentation.
See our topic categories below or browse them on the left. Each contains a growing number of Q&As... most of them feature video interviews with Sandor Katz, the world's leading fermentation revivalist!
Learn the basics about lacto-fermentation, including what it is, the science of it and its many health benefits. Plus, discover if you have what it takes to ferment... we're sure you do!
Get the scoop on how you prepare for a ferment, from choosing your produce to cleaning your workspace. Then learn the golden rule everyone must follow for a successful and delicious vegetable ferment.
Learn about how salt impacts vegetable ferments, how much to use and what kind. Then discover the two different salting methods and how to make a liquid brine to ferment whole vegetables.
Here we cover everything you need to do and look out for during the ferment, like where to keep an active ferment, what the typical signs of lacto-fermentation are and when to stop fermenting.
Learn where to keep your ferment after it's done, the best storage practices, and what to do with leftover brine, including whether or not you should cook it.
Masontops hosted a workshop with fermentation expert Sandor Katz, where we covered the basics of fermenting and a step-by-step sauerkraut demo. This workshop was held in appreciation of the Masontops’ Kickstarter backers, who helped us launch our top-selling Pickle Pipe and shatter category records.
