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7:00 pm

Untitled-design-2024-04-17T175349.764

Kimchi Workshop

September 9, 2025 @ 7:00 pm - 10:00 pm

KPA Club House Keele University, Keele

🥬 Fermented Kimchi Workshop with Wild Pickle 🥬 As the days grow cooler and the harvest rolls in, it’s time to turn up the heat—kimchi season is calling! Join Wild […]

£65.00

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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

It’s that time of the year! Festive ferments works

It’s that time of the year! Festive ferments workshops are a favourite of mine. The smell of citrus, fruit and cinnamon. The fun of gathering and making food together, having a drink, a laugh and some tasty food!
We make a delicious ferment that will be ready over December complimenting & cutting through our rich foods. There’s so many delicious fermented foods & drinks that can add umph, flavour and a little more over the festive season… fancy bringing.a friend and come and join us? Great way to get into the mood!

Nov 19th Whitchurch, Luke’s Cafe & Bar evening (few spaces left)
Nov 26th Congleton Sold out
Dec 3rd Bare Health, Congleton evening
Dec 5th Fordhall Farm, Market Drayton afternoon 2.30pm to 5.30pm

1 more dates & venue to be confirmed shortly
And some availability left for private bookings

#festiveferments #festivefermentsworkshop #festive #sauerkraut #festiveexperience #cranberries #festiveseason #festivevibes #goodhealth #staffordshire #shropshire #cheshire #madewithlove

YMCA planters volunteer day. This year we plante

YMCA planters volunteer day.

This year we planted edible herbs and plants around the front of YMCA North Staffordshire with funding & support from TopCashback UK.
Residents and local communities have been able to help them selves to what ever is there.

This is a day to clear weeds, and tidy up the beds and ready for next season. Big thanks to the residents that joined in! There’s more to be done but it looks great! We have further project work to do to keep the ball rolling!

The left over green tomatoes will make an amazing lacto fermented green tomato salsa for the residents to enjoy.

Thanks @oatcakewizard & @earthsystemsarchitecture working so hard to make this happen!

#ymca #freefood #community #nutrition #fun

Fire Cider, also known as fire tonic and master to

Fire Cider, also known as fire tonic and master tonic is a concoction of various herbs, spices, fruit and veg cider vinegar and honey. Fire cider contains a variety of ingredients with various properties. Rosemary Gladstar coined the name “fire cider” in the 1970s to a recipe she created & there are many variations.

Through our history we have created various herbal tonics. As early as 5000bc vinegar was used in various ways by the Babylonians. Hippocrates in 400bc used vinegar & honey to treat various illnesses and we have many uses for apple cider vinegar up to date.

We are enjoying an evening creating our own Fire cider if you fancy joining us? We have lots to explore!

Weds 15th October 7pm to 9pm @barehealthstore Congleton. Link in bio to join us and more info.

#firecider #applecidervinegar #vinegar #acv #organic #mastertonic

Spent yesterday out amongst the trees discovering

Spent yesterday out amongst the trees discovering many fungi with one lovely group of mycologists and fungi lovers learning more, and the afternoon with a lovely friend @unearthedbylynn hunting for edibles and enjoying the autumn 🍂 🍄‍🟫🍄 ☀️

I don’t think I’ve ever seen so many Amanita muscaria in one place as I have this year! It was magical to see! 🍄

Amanita Muscaria - fly agaric
Bolete Edulis - cep
Infundibulicybe Geotropa - Trooping funnel
Meripilus giganteus - giant poly pore

Saw many many fungi yesterday too many to list!

It’s just heaven to be outside!

I’ve been quiet on here etc as I’ve been ill with for a week or so. Things should be getting back on track this week if you are waiting for correspondence or action. Thanks for your patience as admin is not my super strength!

#fungi #amanitamuscaria #outside #nature #troopingfunnel #staffordshire #ceps #bolete #foraging #wildfood #porcini #adhd

If you’re quick… crab apples and damsons are on th

If you’re quick… crab apples and damsons are on the trees!

Fermented crab apple and damson chutney

I posted this recipe in 2020. It’s still a favourite so I thought I’d share it again, as I made it 10 days or so ago and it tastes amazing with cheese on a cracker.

Damsons have a delicious tang and so did these crabapples..

Takes just 2 days to be ready and a little time in the fridge to meld the flavours.

This is quick and easy to do..

2-3 cups damsons destoned
1 cup peeled and chopped crabapple
1 small red or yellow onion diced
1/2 chilli or more if you like a kick
1 clove minced garlic
1/2 cup of raisins or (dried damsons)
1/4 cup sauerkraut brine (or ginger bug) I used a lemon sauerkraut and it worked a treat.
1 lemon juice and brine
1 clove garlic minced
1 tsp mustard seeds
1/2 tsp cinnamon
1 tbsp sugar
(1 tsp salt if using ginger bug and to taste if using brine)

Mix all ingredients well in a bowl.

Pack it all into a jar and as there is not such a great amount of liquid (add a little unchlorinated water if needed) and as it’s a 2 day ferment, I’ve used a zip lock bag with brine in to keep the ferment submerged. (I’m not a fan of plastic, but these bags work well for this and the bag can be reused for something else)

Keep the jar at room temperature. Taste your chutney after 2 days 😋 Lots of flavour. Pop in the fridge to slow the fermentation down.
Lasts 2 weeks to a month. Fresh, alive and delicious! Enjoy! 💚 🍏

#fermenteddamsons #damsons #crabapple #fermentedamsonchutney #fermentedchutney #fermentedfooda #wildfood #freefood #chutney

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Newhouse Farm
Acton
Newcastle Under Lyme
Staffordshire
ST5 4EE

emma@wildpickle.co.uk

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