Pickling & Fermentation, an introduction.

About this event

Interested in pickling and food preservation but not sure where to start?

In this hands-on workshop, we'll make several different pickles. Quick, vinegar pickles that you can eat today, and slower fermented ones that will develop flavour (and good bacteria) over time.

Expect to taste a lot along the way, like the difference between the methods, then you can choose what you'd like to add to your jars. Questions are encouraged, and so are wild flavour experiments.

You'll leave with everything you need to continue pickling at home.

Sound like your kind of afternoon? Join us!


What you'll learn

- about different methods of preservation – salt, acid, heat and fermentation
- how to safely preserve at home, using ingredients you likely have at home
- how to make pickles adjusted to your taste, better than store-bought
- how you can make your pickles shelf-stable
- how to maintain a healthy ferment, and troubleshoot any issues that may arise.

What you'll take home

- two finished pickles, ready to eat later the same day
- one salted/brined pickle, to ferment at home
- jars for fermenting
- a recipe card with simple vinegar and brine-based pickles that you can make at home.

The workshop lasts from 1pm to approximately 4pm and costs € 55-, which includes all necessary pots, tools and ingredients. You'll leave with everything you need to begin confidently pickling at home.