Introduction to Fermenting, Pickling and Curing
| Start Date |
Fermenting, Pickling and Curing: 3-Day Adult Cookery Course
This 3-day course starts on the 31/03/2027 Wednesday, Thursday & Friday.
Time: 10:00–15:00
Level: Adult beginners / novices
Join us this Easter for a hands-on adult cookery course exploring the traditional skills of fermenting, pickling and curing.
Across three practical sessions, you will make a range of preserved products including flavoured salts, gravlax, cured egg yolks, kimchi, fermented lemons, fermented Thai paste, fermented mango chutney, beetroot chutney, piccalilli and pickled cucumber.
This course is suitable for beginners and no previous experience is needed. You will be guided through each process step by step, with demonstrations, practical activities, tastings and products to take home.
The course is ideal for anyone who wants to build confidence in the kitchen, try something different and learn how to make better use of seasonal ingredients. You will also explore how preserving can help reduce food waste while creating bold and exciting flavours.
Suitable for adults aged 19+. All ingredients and equipment provided.
Fermenting, Pickling and Curing: 3-Day Adult Cookery Course
This 3-day course starts on the 31/03/2027 Wednesday, Thursday & Friday.
Time: 10:00–15:00
Level: Adult beginners / novices
Join us this Easter for a hands-on adult cookery course exploring the traditional skills of fermenting, pickling and curing.
Across three practical sessions, you will make a range of preserved products including flavoured salts, gravlax, cured egg yolks, kimchi, fermented lemons, fermented Thai paste, fermented mango chutney, beetroot chutney, piccalilli and pickled cucumber.
This course is suitable for beginners and no previous experience is needed. You will be guided through each process step by step, with demonstrations, practical activities, tastings and products to take home.
The course is ideal for anyone who wants to build confidence in the kitchen, try something different and learn how to make better use of seasonal ingredients. You will also explore how preserving can help reduce food waste while creating bold and exciting flavours.
Suitable for adults aged 19+. All ingredients and equipment provided.