Quick Reference — Block 41–42: Fermentation & Preservation

Block 41 — Lacto-Fermentation and Pickling

Session	Preparation	Technique	Timeline
Session 210	⏰ Sauerkraut	Lacto-ferment; 2–3% salt by weight	Start Day 1; taste after Day 5; ready 1–4 weeks
Session 211	Quick Pickles	Hot vinegar brine; refrigerate	Ready in 30 minutes; keeps weeks
Session 212	⏰ Fermented Hot Sauce	Chili lacto-ferment; blend after 5–7 days	Ferment 5–7 days before blending
Session 213	⏰ Gravlax	Salt-sugar-dill dry cure	Cure 24–48 hrs refrigerated
Service 53	Fermentation Tasting	Compare fermented vs. pickled	Wait at least 5 days into block

Session	Preparation	Technique	Timeline
Session 214	Fruit Jam	Pectin gel; 220°F gel point	Sterilize jars; plate test for doneness
Session 215	⏰ Cured Egg Yolks	Salt-sugar cure; dehydrate	Cure 4–7 days; grate like Parmesan
Session 216	Confit Garlic	Low-temp oil preservation; 200°F 2+ hrs	⚠️ Refrigerate; use within 2 weeks
Session 217	Compound Butter	Herb/spice butter logs; freeze	Make 3 varieties; freeze for months
Session 218	Shrubs	Fruit + sugar + vinegar	Macerate overnight; bottle next day
Service 54	Preservation Showcase	Full pantry tasting + meal from preserved items	All products from both weeks

Product	Salt % (by weight of food)	Salt Amount Example
Sauerkraut	2–3%	20g salt per 1 kg cabbage
Fermented hot sauce	2–3%	10g salt per 500g chilies
Quick pickles	Brine-based	1 tbsp salt per cup vinegar + cup water
Gravlax	~10% cure weight	¼ cup each salt + sugar per 1 lb salmon
Cured egg yolks	Full burial	Equal parts salt + sugar, cover completely

Method	Mechanism	Shelf Life	Flavor Change
Lacto-fermentation	Lactic acid from bacteria	Months (refrigerated)	Sour, complex, alive
Vinegar pickling	Acid preservation (no bacteria)	Weeks–months (refrigerated)	Sharp, clean, bright
Sugar preserving (jam)	High sugar + heat = low water activity	Months (sealed)	Sweet, concentrated
Salt curing	Osmosis removes moisture	Days–weeks	Firm, umami-concentrated
Fat confit	Submerged in fat (anaerobic)	2 weeks (refrigerated)	Tender, rich, mellow
Compound butter	Cold storage; flavor infusion	Months (frozen)	Amplified, herby