Wild Pickle
Home of Fermentation & Foraging
Our Story
Wild Pickle was founded out of a deep love for ethically sourced foods, seasonal and foraged ingredients for the best nutrition and flavour.
Founded in 2015 by Emma Cronin, Wild Pickle emerged from a personal journey of discovery. What began as curiosity about fermented foods evolved into a passionate commitment to better nutrition, incredible flavors, and sustainable food practices.
Upcoming Events
Summer Abundance Workshop – Ferments and Summer Sodas, Congleton
Summer Abundance Workshop – Ferments and Summer Sodas, Congleton
Summer Kombucha Masterclass, Bare Health, Congleton
Summer Kombucha Masterclass, Bare Health, Congleton
Summer Fermented Drinks Mocktail Evening (Ginger Bug, Kombucha, Tepache), Keele, Staffordshire
Summer Fermented Drinks Mocktail Evening (Ginger Bug, Kombucha, Tepache), Keele, Staffordshire
Autumn fermented chutney workshop, Bare Health, Congleton
Autumn fermented chutney workshop, Bare Health, Congleton
Join Our Journey
At Wild Pickle, we see sharing fermentation skills as our small revolution against a broken food system. We’re dedicated to helping you create nutritious, incredibly tasty fermented foods using affordable, sustainable ingredients.
From fermentation basics to advanced koji and mold cultivation, we invite you to explore the fascinating world where tradition meets nutrition – one wild pickle at a time.
Our Recipes
At Wild Pickle, we see sharing fermentation skills as our small revolution against a broken food system. We’re dedicated to helping you create nutritious, incredibly tasty fermented foods using affordable, sustainable ingredients.
From fermentation basics to advanced koji and mold cultivation, we invite you to explore the fascinating world where tradition meets nutrition – one wild pickle at a time.
Ok! Hands up, I’m not a sprout fan!I used to ask for one sprout on Christmas Day and that was it, all year! But.. sprout kimchi! Bring it...
Did you see @andioliver Fabulous Feasts on BBC 2, epsiode 4 on Stoke? If not, go watch it! (And the whole series for that matter!) BBC...
A Spring creation when the Wild Garlic and the stunning Magnolia flowers are blooming. This delicious Wild kimchi in the making sourced...
For the Autumn Months.. When Crab apples and damsons are on the trees, this is an easy way to use these delicious fruits Fermented crab...
Sweet Pickled Magnolia petals are an absolute hit. These are a fridge staple every year. And I hate to admit it but I prefer the pickled...
What to do with the left over nettle mash? Mash from making either Nettle cordial or making a sweetened nettle brew to make nettle...