Home Courses - The School of Artisan Food Preserving & Fermentation Introduction to Fermentation and Pickling

Introduction to Fermentation and Pickling

£220.00

Beginner , Intermediate

Duration:

1 Day

Timings:

Accommodation available

09:00 - 16:30

Course start dates:

13 Nov 2026
19 Mar 2027
16 Apr 2027
16 Jul 2027

Hourly Schedule

Time

9:00
Arrival & welcome
Tea, coffee and warm pastries from the kitchen.

9:30
Course Start

13:00
Lunch
Seasonal lunch prepared by our catering team.

16:30
Course End

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course exploring the art of fermentation and pickling.

Specialising in modern British and regional Italian food, Lindy will guide you through a range of practical preserving techniques while sharing her passion for high-quality ingredients and seasonal produce.

Throughout the day, you’ll discover how traditional preservation methods are used around the world to create distinctive flavours, textures and foods. You’ll gain the skills, knowledge and confidence to make your own fermented and pickled products at home, helping you make the most of seasonal ingredients throughout the year.

What You’ll Learn

Through a combination of demonstrations and practical activities, you will:

Explore the principles of fermentation and pickling
Learn traditional food preservation techniques from around the world
Understand the importance of selecting high-quality ingredients
Develop confidence preparing fermented and pickled products at home
Discover how fermentation can enhance flavour and texture
Learn methods for preserving seasonal produce throughout the year

Topics Covered

Depending on seasonality and ingredient availability, you may explore:

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

What You’ll Make

During the course, you’ll prepare a selection of fermented and pickled products inspired by preservation traditions from across the world. Recipes and products will vary throughout the year to make the most of seasonal ingredients.

Who Is This Course For?

This course is ideal for home cooks, gardeners, food enthusiasts and anyone interested in traditional food preservation techniques. Whether you’re completely new to fermentation and pickling or looking to expand your skills and repertoire, you’ll leave with practical knowledge, new ideas and the confidence to continue preserving at home.

No previous experience is required, just enthusiasm and a willingness to learn alongside fellow food lovers.

Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.

Your Tutors

Tutor

Lindy Wildsmith

Lindy Wildsmith

Cook and food writer Lindy Wildsmith specialises in modern British country and Italian regional food.

Fish and game, home cooking and kitchen crafts, such as preserving, curing, smoking and potting are high on her agenda.

Lindy is the author of Cured, which was shortlisted for the André Simon Award and the Guild of Food Writers best food book in 2011. She is also a travel writer – in love with Italy – where she lived for many years. The ties between people, culture and food fascinate Lindy and she has been a follower of Slow Food almost since its inception and is a huge fan of The School of Artisan Food.

Lindy runs The Chef’s Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn.