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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’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 hea

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 wor

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 o

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

What better way to spend a Sunday morning finding

What better way to spend a Sunday morning finding amazing fungi, foraging, enjoying the sunshine and exploring Keele, Staffordshire and stopping for a wild hot drink and a couple of wild snacks. We had Autumn fruit leathers, a pear and hogweed cake & an elderberry, apple and nettle hot drink & beef steak fungus marinaded jerky. We saw lots we could gather and some lovely surprises! Thanks to everyone that booked, you were great engaging budding foragers!

There’s lots out there to forage if you know how! If you have the urge to get out there why not gather some friends or family and get out with me or just head out together and work it out! Get some foraging books, use Facebook foraging, ask a forager. There’s blackberries, apples, plums, damsons, crabapples, rosehips to start off with..

#foraging #staffordshire #wildfood #freefood #nature #connection #community

Last minute! Foraging walk at Keele Www.wildpickl

Last minute! Foraging walk at Keele
Www.wildpickle.co.uk to book!
Sunday August 31st 10am

It is amazing what foods we have on our door step! And right now, before our plants finish for the year is time to get out there and explore and if you aren’t sure of what we have available to us then please book on to a walk with a forager so we can help you to identify some delicious free foods, Pick them safely and considerately to look after our environment and other fellow foragers and then I love to share how to take those foraged foods home and process and create some tasty foods with them.

“Field & Forage” This is a delve into the wo

“Field & Forage”

This is a delve into the world of preservation and fermented food, using what we have harvested from fields and hedgerow.

I can’t wait to take you through the flavours, the process, the history, science, the fascinating world of microbes and lactofermention through a hands on workshop and tasters to share what is possible, and all the know how to take away you in the form of a ready to ferment sauerkraut and the skills and inspiration to make more.

This is set in the lovely space of “The Mother & Crone Interiors” Glebe Farm, Astbury, nr Congleton.

#fermentation #fermentationworkshops #wildfood #harvest #realfood #staffordshire #cheshire #sauerkraut #lactofermentation #ferment

David Asher author of “Milk into Cheese” was o

David Asher author of “Milk into Cheese” was over from Canada and is running basic and next level traditional cheese making courses at The Rare Dairy, Whitchurch. It was fantastic to have had the day, as part of the 5 day course to learn how to make Camembert/brie.
I was in my happy place, ferment heaven!

It fills my cup that we have people sharing these important skills and keeping the old traditions alive. The attendees are inspiring clever fermenters.
I felt honoured to be there, to meet David and to provide the ferments for the meals each day 😊 🧀 🫙 🥬

#cheesemaking #cheese #rawmilk #traditionaltechniques #shropshire #whitchurch #rawcheese

Pickled Marsh Samphire (Salicornia europaea) Aft

Pickled Marsh Samphire (Salicornia europaea)

After heading for the Weish coast as soon as I landed from the Scottish, we gathered some coastal estuary greens for preserving as well as having fresh.

This is a quick recipe for this salt loving, crunchy marsh samphire also known as sea beans, glass wort, sea asparagus or pickle weed amongst other names.

The samphire was picked so that it was the succulent tips not the base of the plant that is woody and stringy and not so tasty.

300g of marsh samphire tips
500ml of white wine vinegar (or apple cider vinegar for wild biome friendly)
50g of sugar (or honey)
1 tsp of Alexander seeds (or peppercorns)
1 tsp of wild fennel seeds
Use typical pickling spices if you like. I used toasted spignel for another batch inspired by @markwildfood

Wash the samphire in salty water & drain.
Boil the vinegar liquor for 3/4 minutes. Then cool.
Blanche the samphire in boiling water for 1 minute and then plunge into cold water straight after. Drain off for a few minutes.
Pack the samphire in sterilised glass jars. I use 300ml jars. Top up with the cooled vinegar liquid.
Use parchment paper if using metal lids, seal up the jar with non metallic lid.

I leave for a week or so for flavours to meld before adding these to dishes like sushi, with fish, with feta and crackers etc. Always use a clean fork when serving and enjoy! Have you pickled samphire and what’s your favourite spices to add?

#seasamphire #seabeans

I fulfilled a dream I’ve had for a long time to

I fulfilled a dream I’ve had for a long time to sea kayak to some Scottish isles. I started kayaking in 2017 with this goal in mind 😊

This was a club trip and one that set off from Arisaig across to Eigg, around Eigg to Rum for a couple of days and back to Eigg and then the main land in 120km or so. We beat the weather back. Challenging in places but still one of the best experiences I’ve had! I learnt so much but one thing was that I had the stamina to paddle conditions I didn’t expect I could for a sustained time.

We saw dolphin pods, a little puffin family, seals, eagles, wild ponies, deer, little goats and more midges than I could count 😂 The scenery was stunning! And we get to see the landscape from a totally different perspective.

Here’s to many more adventures!

Very much looking forward to running a seakayaking & foraging day trip with @skukadventures 9th August! Contact @skukadventures to book if you can paddle and fancy it? 🩵

#seakayaking #kayaking #foraging #scotland #eigg #rum #innerhebrides

Feels so good to be by the coast again. This time

Feels so good to be by the coast again. This time the Scottish coast, #arisaig for a 7 day sea kayaking expedition to Eigg, Rum & Muck.

Post @wildbiomeproject has actually been a huge adjustment back. It’s been too impractical to stay mostly eating wild food, which I would have liked. My body was so much happier on plentiful wild food. But grabbing some sorrel here, a little seaweed there, a rose petal on top as been just enough to keep feeling connected and eating what I need. Avoiding ultra processed foods is hard but preferred.

Embarking on a journey away from shops required some processed foods. I have gone for the less processed the better. I have home made fruit leathers from fruit from last year, homemade granola with activated nuts, seeds, buckwheat groats, dried bilberries, dried plums and coconut chips, chestnut puree for an energy source & energy balls. With meals I have sauerkraut and wild garlic kimchi which don’t need a fridge.

I have roasted dandelion root coffee, lots of meals with mackeral, sardines and cheese (I’ve introduced just cheese in limited doses back in) I have dehydrated courgettes and kale chips and then things salami and pre cooked quinoa, puy lentils and some black beans. We need some meals that can be eaten cold (midge and rain dictated which we will have lots of both!)

We need lots of energy snacks so I have some naked bars for my buoyancy aid for quick snacks.
Hopefully this all fits in my sea kayak!

#arisaig #smallisles #sauerkraut #kimchi #balance #energy #seakayaking #seakayak #nigeldenniskayaks #scotland #dreamlifestyle #seaweed #foraging

Can you believe this is Wales! Off the coast of An

Can you believe this is Wales! Off the coast of Anglesey to be precise. An incredible stunning day! I adore foraging and this is my other love.. seakayaking!

I’m collaborating with @skukadventures foraging and seakayaking in August. If you paddle do you fancy coming out with us?!

Check out @skukadventures to book! 🩵 🌊
#seakayaking #foraging #seaweed #coastal #seakyakingadventures #anglesey #wales #romanysurf

We did it! 3 months of just eating wild food! Wh

We did it! 3 months of just eating wild food!

What a challenge! It’s been the toughest challenge I’ve taken on but so worth it for everything experienced. I’m honoured to have had the privilege to participate in this, I’m incredibly grateful for all the support from all who donated for the gut microbiome tests, bloods etc and for all that supported during the project. It’s been life changing in many ways.

Huge thanks for @monicawilde for creating this @wildbiomeproject and for all it means in terms of the bigger picture in research and future food sources, in times of climate change and food security, for sources of nutrition.I’ve never felt better!!!

There is so much to say about this project that I’ll share in the days to come!

Proud to be a member of The Association of Foragers

Contact

Newhouse Farm
Acton
Newcastle Under Lyme
Staffordshire
ST5 4EE

emma@wildpickle.co.uk

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