Fermentation programs need written safety parameters: start pH, salt concentration, time bands, and temperature logs. Guests love the story — but HACCP needs the same rigor you apply to sous vide or cook-chill.
Start with a narrow set of ferments, master them on a fixed schedule, then expand. Train all handlers on off-odors, mold policy, and when to discard.
When pitched well on the menu, ferments can also reduce waste by valorizing trim and over-ripe fruit responsibly.
