Pickling & Fermentation, an introduction.

Over dit evenement

Interested in pickling, 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.

You'll have a chance to taste the difference between the methods, then you can choose what you'd like to add to your jars. No experience needed, just curiosity :)

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.