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Events for September 9, 2026

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7:00 pm

Autumn veg

Autumn fermented chutney workshop, Bare Health, Congleton

September 9 @ 7:00 pm - 10:00 pm

Bare Health 34 High Street, Congleton

Autumn fermented chutney workshop (Working with everything the season offers from wild to cultivated) £65.00 This workshop is hosted by the wonderful Mel at Bare Health, Congleton, brought to […]

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Can you believe this was a stunning little haven i

Can you believe this was a stunning little haven in Scotland? We captured a little of it in a jar! I’m only just able to start sharing some of April’s shenanigans! There’s lots to share!

This was a little snap shot of a sea radish stem pickle on the go! I brought ground ivy infused vinegar with me, some Alexander seeds, wild fennel, and @eduliswildfood & I had a few other spices and some delicious honey and some salt to pickle the stems as we sat in the Sun backed by the sound of the sea. We made a vinegar mix and added peeled succulent and crunchy sea radish stems, of which there were loads here! Life doesn’t get better than this sometimes! 🥰🪸 #grateful #Galloway #picklesonthego

The Pantry in Stoke, connected to @ymcans and wild

The Pantry in Stoke, connected to @ymcans and wildpickle have been busy, made possible by funding from @top_cashback. We are mid running 2 fermentation workshops and 2 foraging walks, and creating recipes for the herbs outside in the planters surrounding @ymcans.

We headed out into the sunshine and gathered fresh fennel, mints, walking onions, garlic chives, chives, oregano, chard and more from the planters we worked on last year to plant edible herbs and perennials. We came back to the ymca kitchen and created sauerkrauts to take home with lots of beautiful combinations of flavours from the herbs & some lemon.

Thanks to everyone that attended for a wonderful session! 💚
We have one foraging walk left with spaces. If you attend the pantry you can come along. Please contact the pantry for further information.

#topcashbackuk #ymcans #fermentation #lowcost #nutrition

Cultured nut cheeses seasoned with umami flavours!

Cultured nut cheeses seasoned with umami flavours!

“Getting Saucy and going nuts!”🌰

It’s been a while since I ran this workshop..

We are fermenting nuts & seeds to create plant based cheeses, this means umami flavours, creativity and fun..
Want to know more?
This workshop Weds evening at @barehealthstore Congleton.

Double whammy.. Not only that we are gearing up for Summer and sharing how to make fermented salsas and pestos. You’ll take home the makings of a cultured cheese and a salsa 💚

We have a couple of spaces left.. link in bio

Really happy to have picked some wild ingredients

Really happy to have picked some wild ingredients from @theraredairy and creating some simple delicious sauerkrauts using organic cabbages and vegetables from @fordhallfarm for @sandorkraut workshops coming up in June in Whitchurch @theraredairy 💚 Happy Days!

#nettles #groundivy #garlicmustard #fennel #organic

Happy Earth Day! I hope you were able to honour

Happy Earth Day!

I hope you were able to honour it in some way.

It shouldn’t really be one day we think about connection to the earth. In some way it should be an everyday awareness, gratitude and appreciation. That way we have half a chance.

This is the kelp forests at low Spring tide in Wales to forage some kelp for ramen, pickles and more and to pick spaghetti seaweed, pepper dulse and dulse and for just the sheer enjoyment of hearing the waves, seeing the tide turn, feeling the warmth of the sun, the breeze on my face and hearing the chatter of friends… this is what life is about.. we need to protect this ..

Happy Spring Equinox! 🌸 Magnolias are blossoming

Happy Spring Equinox! 🌸

Magnolias are blossoming in the spectacular way they do to announce the true arrival of Spring! 🌸

The Magnolia are ancient, going back 95 million years and were big petalled to attract beetles to pollinate them. They aren’t native to the Uk, so you’ll only really find them in gardens big or small. If they aren’t your shrub it’s nice to ask before picking and share that they are edible. The petals have a spicy, pungent gingery cardamom flavours to them and make a great seasoning for a wild chai, magnolia biscuits and cake. Not all magnolia are the same in flavour, so check the petals and my blog shares links to some information on flavour. Sweet pickled magnolia recipe is on my website if you fancy capturing these beauties in a jar before the season passes.

To celebrate I’ve managed to write a Spring newsletter too, so if you’ve signed up there’s a Magnolia recipe, book review, offers on workshops, and more.. please sign up on my website, in my bio if you’ve signed fancy getting the newsletter in future and otherwise just having a lovely Spring day! 🌸

#newsletter #magnolia #foraging #springsolstice

A huge thanks to everyone that came on the Spring

A huge thanks to everyone that came on the Spring forage and ferment workshop. It was a wonderful day! @sculptedsteel You are a star for helping out! 💚 🍃Foraging flurry… workshops and walks and creating madly for the season has started!!

Happy World Book Day! Everyone needs books on fe

Happy World Book Day!

Everyone needs books on fermentation right?!
🤓 🥒 🫙 🥬 😃

I’ve popped a list of some of my favourite most loved fermentation books to get you going in the world of fermentation in a blog on my website. Website Link is in the bio.

I’m also sending out newsletters starting very soon with all sorts of recipes and books I’ve come across of interest. Please go to my website and sign up if you fancy it.

If you are local to Stoke-on-Trent please visit @dropcitybooks. They have reopened!! They were the one book shop I could guarantee fermentation books for sale, it’s a pleasure to visit 🥰 📚

Have a great day and grab a book to read or make a recipe from one! 😋#books #worldbookday #fermentersguild

Most of you know me for the past decade and more f

Most of you know me for the past decade and more for fermenting & foraging stuff! It is a funny pastime to have but it’s a hyper focus and a hobby I can’t see passing by any time soon! 😂

I spend every day trying to share the love and do something to build my business around real food & flavour. To share the love a bit more and to be able to write a bit more than I can in a small post on here, I’m organising myself to send out newsletters with recipes in, seasonal foraging, books I love. If you are interested, please sign up www.wildpickle.co.uk and bare with me while I get this going and learn to write and share more 🙂

Thanks for your support 🙂🥰💚

You can sign up through www.wildpickle.co.uk

This next newsletter has a lovely wild “kimchi” ferment that was a highlight during the Wildbiome Project 2025.

What kind of recipes & information would you like to receive?

Happy Valentine’s Day! ❤️ Love the planet and yo

Happy Valentine’s Day! ❤️

Love the planet and your fellow humans and the ones you love by making some food to share, connecting, doing something loving, getting out into nature with your loved ones and finding some of these gorgeous little scarlet elf cups that are up and look so pretty at this time of year! ❤️

Scarlet elf cups ❤️
(Sarcoscypha austriaca) are special fungi, they won’t be found on a plate in a restaurant, as they are not the most abundant, or on the top tasty mushroom list, so the magic and love for these beautiful fungi is in finding them for yourself or with those you love! ❤️

You’ll find them on dead, decaying, damp hardwood, often in mossy, wooded and shady areas.

They can be confused with the edible Ruby Elfcup (Sarcosypha coccinea) which you can only tell apart under a microscope. This is time of year there is not anything you could confuse it with.

They can be eaten, they add colour to a pickle or a ramen dish for example. They need to be scrubbed and cleaned well and are a little fiddly. I prefer to cook these little mushrooms.

Either which way, sending lots of love out to you all today! ❤️

#scarletelfcup #valentinesday #loveofnature #getoutforawalk #foragingwalks

16 jars of sauerkraut lovingly made @rodehall toda

16 jars of sauerkraut lovingly made @rodehall today by a fabulous gathering of lively and enthusiastic people for a sauerkraut workshop. The first one of the year! Bright smiling faces and a fire lit up a grey rainy day and definately lifted me up!

Thanks to everyone that came far and wide! 💚😃 Happy Fermenting!

#staffordshire #rodehallsnowdropwalk #fermentation #fermentationworkshop

Good news!! Spring is on its way! Filled my cup

Good news!! Spring is on its way!

Filled my cup today! 💚

There’s nothing better than getting out with a wonderful fellow forager & friend @forestherapies. It was great to get off the phone and go see Spring happening everywhere. Wild Garlic, scarlet elf cups, jelly ears, hairy bittercress were the order of the day. If you haven’t managed to get out.. I can highly recommend this factory reset!

A mish mash menu for the day!

We had banana, teff acorn bread with pine cone syrup and sweet woodruff and roasted dandelion coffee.

We had porcini mushroom and chicken liver pate, soup, and a delicious damson sauce with some quinoa and wild garlic.

Friends, forest, foraging, food and fun! 💚

If you are getting out to pick Wild Garlic please be careful at this time of year to make sure you are picking wild garlic and not a toxic look alike like snow drops, bluebells, lords and ladies as example that grow near by. Be 100% certain and check again when you are home 💚

#foraging #wildgarlic #ramsons #beargarlic #scarletelfcups

Seasonal ferments… The world of fermentation with

Seasonal ferments… The world of fermentation with vegetables can be so varied and not just a sauerkraut with cabbage. To brighten up our plates, palate and our day, I have a couple of ferments here. Just using what’s seasonal in the shops or what we have at hand.. These don’t take long to ferment too 😋

Kohlrabi, apple and some caraway
Carrot, ginger and lime

What seasonal ferments have you got bubbling away?
#ferments #fermentation #fermentationworkshops #kholrabi #fermentedkholrabi

I’m back!! I’m delighted to be running a ferment

I’m back!!

I’m delighted to be running a fermented drinks and cocktail/mocktail workshop at @lukes_wine_bar 25th Feb as this means some bright, tasty drink making to add some colour and bubbles to our lives right now!

Tepache, kombucha and ginger bug are in the mix for that evening in Whitchurch. Please check linktr’ee bio if you fancy it.

So, starting with tepache.. I’ve been making this for over 10 years and it’s a delicious bubbly fermented drink made with pineapple rinds, brown sugar and spices. This originated hundreds of years ago in Mexico and is still served on the streets and is becoming more popular. It’s an easy ferment to make and means we can use up the pineapple rinds we usually compost & it works as a soft drink or a mixer. Usually served with drinks like mexcal, tequila and rum, as a long drink with beer and lime or just lime.. what’s not to like about that?!

If you’d like the recipe and more about the origins of this drink please check out my blog on my website or link in bio. Please sign up for my newsletter for more fermenting and foraging recipes and musings. Or come along and join us! 🍸

#tepache #fermenteddrinks #fermentationworkshops #cocktails #mocktails

Haruko Uchishiba @the_koji_fermenteria opened my e

Haruko Uchishiba @the_koji_fermenteria opened my eyes to making koji 6 years ago. So grateful! #koji #kojilove

Festive ferment workshops are packed with fermente

Festive ferment workshops are packed with fermented goodies to try and is a hands on experience and after that you have a recipe ebook to create your own festive magic from the workshop and beyond! 💚 🎄

There’s a few spaces left for 3rd Dec, @barehealthstore, 5th Dec @fordhallfarm & 8th Dec @rodehall. Tickets are available in the bio

#fermentation #fermenatationworkshops #festiveseason

Fermented Cranberry sauce. Photographs just don’

Fermented Cranberry sauce.

Photographs just don’t express or share the fresh taste, tang, sweetness, vibrancy, complexity and life that a ferment can hold in one taste! It adds a punch of colour, life and deliciousness to your festive meals and beyond.

Why not come and try these ferments for yourself and see what I mean! There’s less sugar than the sugary sauces in the supermarket, less preservatives and the taste is on so many levels much better this way! I could never go back!

#skillsforlife #lactofermentation #fermentedcranberries #fermentation #festiveseason #festivefermentsworkshop #festiveferments #handsonworkshops #cheshire #shropshire

I just love the tart burst of the cranberry on my

I just love the tart burst of the cranberry on my tongue and the taste of the orange and honey. Great with goats cheese, in deserts, fermented drinks, breakfast, a glaze for meats, paired with game and an alternative to the very sweet cranberry sauce we traditionally put with Turkey.

Very simply pierce the berries, place them in a jar, add ginger, spices like cinnamon if you like, some orange juice and some raw runny honey. I tip the jar upside down and swirl it a couple of times a day while it ferments. I let it ferment for a few weeks. These can ferment for a while. I usually start this off in November for the winter season.

Another Wild Pickle tradition we like to share!
#fermentedcranberries #cranberries #fermentedhoney #christmasferments #festive #honey #winteriscomming

Fermented Quince meat! Quinces were in abundance

Fermented Quince meat!

Quinces were in abundance this year. I only managed to catch these wind falls and anyone who has worked with quinces knows to process them quickly!

We did!
This is quincemeat! A fermented quincemeat.. it’s so simple.. bear with me & I’ll share the recipe!

Green tomatoes!… what do we do with them? I hear

Green tomatoes!… what do we do with them?
I hear this lots at the end of the growing season and I was lucky to be given lots of green tomatoes grown by Paula and the amazing team @getgrowing.bhg in Stoke.

Green tomatoes make an amazing fermented salsa that can last 6 months through the winter, tastes zingy and fresh, uplifts and adds tang to a meal!

@bartsstoke had their Climate Cafe and so I took the tomatoes and we spent the day there, talked fermentation, cultural recipes & created lots of delicious salsas! The cafe had a great energy, wonderful interesting people, what a great day!

We need to do more of this! 💚

Thanks @getgrowing.bhg @bartsstoke

#zerowaste #greentomatoes #climatecafe #grownfromseed #madewithlove #fermentedgreentomatoes #fermentation #letsferment

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Newhouse Farm
Acton
Newcastle Under Lyme
Staffordshire
ST5 4EE

emma@wildpickle.co.uk

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