Introduction to Fermentation and Pickling

Introduction to Fermentation & Pickling

Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and food writer Lindy Wildsmith for this one-day course?

Lindy specialises in modern British and regional Italian food and is the author of acclaimed artisan food book Cured. Under her expert guidance you’ll learn practical preserving processes and find out more about the importance of using high quality ingredients. This hands-on course will give you the skills, knowledge and confidence to take the best seasonal ingredients the UK has to offer and create dishes and pickles from all over the world.

Depending on seasonality, products covered may include a selection of the following:

• Japanese pickled cucumber
• Korean kimchi
• German sauerkraut
• Golden mango pickle
• Gherkins
• Thai pickled cabbage
• Pickled Asparagus
• Sauerbeans
• Kombucha: citrus tea

Everything you make during the day will be made available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Jars will be provided for the products you make however, students are welcome to bring their own containers to transport their jars home. Learn more here...

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our catering team.  All ingredients, equipment and recipes will be provided.

This course is suitable for vegetarians and vegans.