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Join us under canvas Join us under canvas in our beautiful tipi this summer to master the ancient art of fermentation with expert teacher Emma Cronin from Wild Pickle, ending with tasters aplenty. Everything you need is provided, and you will leave with your own...
Wild Pickle - Foraging & Fermenting

wild.pickle

Fermentation workshops, foraging, pop ups and well-being experiences Staffordshire & beyond.
Straight up… no messing, reels, music, fluffing Straight up… no messing, reels, music, fluffing around but a pure unadulterated Spring wild ferment! Let’s get to it! 💚 Now Wild Garlic is in full throttle and even starting to flower already I haven’t time to mess about creating these fancy reels! 😂 The recipe is a simple delicious and a winner sauerkraut.. A medium white cabbage, approx 1kg 250g raw beetroot topped, unpeeled organic and grated 150g washed thoroughly, and chopped Wild Garlic (or 4 garlic cloves) 2 small hands full of dried rosehip shells (raisins would work) 1 tbsp of chipotle chilli flakes 2 % salt This needs a 1.5 litre jar. Follow a simple sauerkraut recipe and add some delicious ingredients! 😋 Ferment and enjoy! #wildgarlic #wildgarlicrecipes #wildgarlicsauerkraut #wildgarlicferment #lactoferment #wildpickle #ferment #ransoms #staffordshire #forageandferment #forageandfermentwildpickle #fermentworkshops
Fermented birch sap Fresh birch sap only lasts da Fermented birch sap Fresh birch sap only lasts days and is gorgeous in itself. Fermentation has been a natural & traditional way in Scandinavian countries to keep the goodness of the birch sap and increase its probiotic content. The birch sap ferments naturally as a wild fermentation (which means with nothing added to it but the microorganisms present in the sap) The birch sap in this bottle has a twig of the flowering red currant and a few raisins. The raisins speed up the fermentation process and the twig adds a little flavour. Fermenting means there is less sugar (xylitol) in it as the sugar is consumed by the bacteria/microorganisms. The result is it has a sourness, slightly sweet and a slightly bitter after taste and slightly sparkling. It could be a mixer or flavoured with other herbs or fruit but I like it as is. The fermented birch sap will last 2 or 3 months as a result. To me this is a nutritious and delicious drink and one to cherish in the spring. I’m saving the sap for the @wildbiomeproject. I’m adding dried plums instead of raisins and a twig from a feral fruit bush to help with fermentation and a little flavour. Here’s to good health! 💚 #birchsap #fermentedbirchsap #birch #birchwater #birchjuice #sap #tapping #spring #staffordshire #wildpickle #wildpickleworkshop #floweringredcurrant #fermenteddrinks #microbial #bacteria #lactobacillus
Happy World Book Day! I have to shout about this Happy World Book Day! I have to shout about this recently released book by Andy Hamilton. “New Wild Order” “How answering the call of the wild might just save your life (and Sanity)” This is an entertaining, funny, thoughtful insight into our modern lives, tackling all sorts of biggy subjects from life, shelter, bodies, music, art, sleep and death in a lighthearted way. Andy shares little nudges and tweaks here and there and thoughts about how we can get back down to earth. It makes me think and prompts me to get outside more, have a little more still time. Even as a forager, I get stuck behind that laptop on days with admin, in a whirl wind of busyness! So the last few days has been birch tapping, tree planting, out with little pigmy goats, out for walks with lovely humans and foraging for food for the @wildbiomeproject Rather than Amazon, here’s the publishers link.. https://scribepublications.co.uk/books-authors/books/new-wild-order-9781915590305 Hope you’ve had an inspiring day, and one with a little nature in it! 💚 What book do you recommend? @association_of_foragers #worldbookday #forager #writer #nature #naturerecovery #newwildorder #andyhamilton #breathoffreshair #read
How is it possible to make butter more buttery?!! How is it possible to make butter more buttery?!! Culture it! There’s nothing quite like cultured butter! I can’t put my finger on why it tops normal butter… the richer more complex flavour? the creaminess, the tang, something else? It’s so much more! Once you make it, it’s hard to go back! I did the price check, with prices climbing higher for butter, I’m more incentivised to take the time to make my own. I have to admit, this is one of the biggest things I will miss when on the @wildbiomeproject this April! 500ml of cream, less than £2 with a few pennies worth of milk kefir & salt = 300g of cultured butter approximately. You can’t get cheap butter at the price, never mind cultured! You can then get creative with the salt or herbs or fruit, what to flavour your butter.. and you are left with butter milk that is a dream in cooking recipes like baking and poaching. Winner! I have a last milk kefir and cultured butter workshop coming up 4th March, before Autumn Workshops, if you fancy joining the fun, There is a couple of Spaces left. Link in bio. The cultured butter above has smoked salt @halenmon 👌sooo good! #culturedbutter #butter #cream #smokedsalt #flavour #slowfood #kefir #milkkefir #milkkefirlove #live #cultured
Marrying two things I love, seakayaking and foragi Marrying two things I love, seakayaking and foraging. Big thanks for my lovely friend who spent the day coaching me and being able to test drive a Romany Surf, thanks @skukadventures and paddle @celticpaddlesltd 🌊💙 We paddled off the coast of Anglesey playing with the wind and seeing what we could forage. It’s getting closer to the @wildbiomeproject which starts April 1st and seaweed is a main player for me. The last bit is me trying to forage egg wrack syphon weed before the sunset! I look a bit spooky! My friend described me as looking like a dementor in my big black coat! This seaweed will be dried and powdered for seasoning. There will be more posts on that in the future. I’m looking forward to sharing more with you as the project progresses! #anglesey #eggwrackseaweed #seakayaking #foraging #seaweed
Thanks so much to everyone that came to the first Thanks so much to everyone that came to the first Kombucha workshop for 2025 and it fell on the World Ferment Day! #worldfermentday We celebrated in style!
Cider! We’ve been busy racking off cider today. Cider! We’ve been busy racking off cider today. We are late doing this. Racking off means to swap the cider from one DemiJohn to another using a siphon to remove the dead yeast and sediment from the bottom of the demijohn. This helps clear the cider and hopefully improves the flavour 🤞The gooseberry wine and aronia wines are lovely! Have you been brewing? #cider #aroniawine #gooseberrywine #rackingoffwine #cidermaking #fermenting
Thanks @odipuss for your reply! It makes my day wh Thanks @odipuss for your reply! It makes my day when folks are happy with what has been created at a workshop! This festive workshop is one of my favourites! Great spirit, company, aromas and flavours of the season 🥰
Hope you are all keeping well & Keeping cosy and w Hope you are all keeping well & Keeping cosy and warm as we’ve have very icy roads and some light snow. Temperatures are very cold 🩵 so keep warm 🤗 Not all I do is focused on fermenting, which is rare I know! Today, I thought I’d share a simple almond milk with Birch poly pore chai drink. Birch poly pore is a bracket fungus that grows on dying birch trees. These have been collected, sliced and dried for teas. You might find some on the trees in January. They smell rich and mushroomy. They are great when they are big enough and still pale coloured underneath. (Slide along images for a lovely poly pore photo) Inspired by a few people from @foragelondon and his wild chai to @flavourfred and his lovely friend @queer.as.funghi with their poly pore chai recipe too. I have ingredients needing using up before the Wildbiome Project and then I’m keen to keep my immune system boosted at the moment. Birch poly pore (Fomitopsis betulina) has reported all sorts of benefits including boosting the immune system, but please do your research. I fancy taping into some of their goodness. I used 2 big cups of almond milk, with a few pieces of birch poly pore, a little turkey tail, 8 black pepper corns, 4 cardamom pods pressed, a few slices of ginger, 1 tsp of dried sweet woodruff, small slices of fresh turmeric, a stick of cinnamon, a star anise, a sprinkling of dried hogweed seeds. This was low simmered together for 40 mins. Strain out the solids. Add honey or maple syrup to taste and to balance the bitterness of the poly pore. I just added some cocoa just this time and some honey and whizzed it up and it was delicious! This recipe is open to using all sorts of warming spices and whatever you have in your cupboard! Enjoy! 😊 ☕️ We are currently putting together some great workshops behind the scenes for 2025! I’m really looking forward to sharing these with you! #birchpolypore #birchpolyporemushroom #silverbirch #immuneboosting #winterwonderland #turkeytail #fomitopsisbetulina #medicinaltea #woodland #medicinalmushrooms #birchtree #fungi #bracketfungus #wildchai
Happy New Year! 💚🌱 I am not quite ready to Happy New Year! 💚🌱 I am not quite ready to come back from hibernation yet! I’m loving having some head space & rest! Wishing you all a wonderful 2025! See you after 6th Jan 😊 #walk #mentalhealth #vivobarefoot #forager #grounding #nature #barefootshoes #getoutside #trees #foraging #winter #hibernation #walking
Snuck to the woods to see what’s occurring.. Wil Snuck to the woods to see what’s occurring.. Wild garlic is coming up in my patch much earlier than on previous years. I kinda wished it wasn’t up yet! Wishing for a little more hibernating time, stillness and not the mad flurry of spring foraging to start kicking in already. I’m so not ready for it! 😂😅 If you are out to find the starts of wild garlic make sure you definately have wild garlic and not another woodland flower that’s not edible like snow drops. It’s easy to confuse the two at this stage. And be careful where you walk that you aren’t disrupting the areas where more wild garlic will be coming through. Other wise enjoy this amazing fresh green! Tiny weeny scarlet elf cups were everywhere as they were last year. I wait until they are the size of a 50p before picking them for food. There’s nothing you can mistake these for. They won’t blow you away with flavour but are fun to cook and have to add colour and bulk to a dish. Happy Winter foraging 🌱💚🌲 #staffordshire #wildgarlic #wildfood #wildbiomediet #wildbiome #freefood #ramsons #flavour #nutrition
Winter Solstice Greetings to you all! Wishing you Winter Solstice Greetings to you all! Wishing you light and love! We celebrated the solstice by watching the sunrise yesterday, up the Tor, Glastonbury with friends and it was wonderful. This morning the sunrise is celebrated very simply by the fire with a cup of tea! However you mark the day and this season have a lovely day! #season #sunrise #wintersolstice #solstice #winter #tor #glastonbury #greetings #loveandlight

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Acton
Newcastle Under Lyme
Staffordshire
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