201 cards
This deck walks you through the foundations of fermentation and pickling, starting with the basics of what fermentation actually is and how it differs from pickling. You'll explore the different categories of ferments, get familiar with key terminology like lacto-fermentation, lactic acid bacteria, brine, and starter cultures, and learn about traditional staples like sauerkraut along the way. It's a great mix of conceptual questions and practical vocabulary that helps build a solid understanding of how and why these preservation methods work.
The deck is well suited for anyone curious about home food preservation, from complete beginners who want to understand the science behind their first jar of sauerkraut to more experienced fermenters looking to refresh the fundamentals. If you're studying food science, nutrition, or simply want to feel more confident experimenting in the kitchen, these cards will give you a clear, organized foundation to build on.
Because many of the concepts build on one another, such as pH, salt percentages, and the role of lactic acid bacteria, it's a good idea to review the cards in the order they appear before mixing them up for spaced repetition. Try working through a small batch each day rather than cramming everything at once, since fermentation is a topic where repeated exposure really helps the terminology stick.
As you study, pay special attention to the "why" behind each fact, like why salt concentrations matter or why low pH is considered safe. Understanding the reasoning will make the individual facts much easier to recall later, and it will also prepare you to troubleshoot your own ferments with confidence.