The Art of Fermenting and Pickling

During this interactive and flavour-filled workshop, you’ll explore the world of fermentation with Marcea, sampling a delicious selection of her handcrafted creations. From vibrant seasonal pickles to creamy miso tofu and tangy sauerkraut, you'll discover how simple ingredients can be transformed into probiotic-rich, gut-friendly delights.

Marcea will guide you through the fundamentals of fermentation, sharing techniques, tips, and stories that make preserving food both a science and an art.

By the end of the session, you'll have hands-on experience preparing your organic sauerkraut and herb and spice salt brine pickles using fresh, homegrown produce.

You'll take home your creations in jars—ready to continue fermenting on your kitchen bench—along with the confidence and knowledge to begin your own fermentation journey at home. Whether you're a curious beginner or looking to deepen your skills, this workshop offers a delicious and nourishing dive into the world of fermented foods.

Students need to bring the following equipment:

• x2 sterilised wide-mouthed glass jars with lids

• x1 500ml sterilised wide-mouthed glass jar

• x1 250 - 300 ml sterilised glass jar

• Medium size mixing bowl

• vegetable cutting knife

• A cutting board

Marcea will provide:

• all organic seasonal vegetables

• spices

• seasoning