Our mission and our vision
Get Pickled’s mission is to empower people by teaching them how to make fermented food in a sustainable way that reduces food waste, limits harm to the environment, and benefits British farmers. We do this through education – both private classes and group workshops – advocacy, and by creating food products from surplus supply.
We aim to create local opportunity, growth and impact as a leading, inspirational voice about the process of food fermentation and upcycling surplus. We also aim to teach people how we can reduce the pressure on the environment while eating more healthily
Get Pickled is a food community, led by Paula Neubauer, that focuses on educating and enriching lives through a circular economy.
Paula says: “We do this by teaching people how to produce delicious, sustainable food cheaply.
“We began our life as a fermented food producer and we have gradually, and enthusiastically, been bringing fermentation skills to the UK – from many different culinary traditions.
“We started out running stalls at markets in Somerset and creating pop-ups around southwest England, but now we run workshops and private tuition classes. We also love to share our food travel stories – and we are heading to Mexico and India in the next few months.
“We know that we produce some great-tasting condiments and foods, and that we are building quite a local following, but we are delighted to have already won gold awards at the Taste of the West and The Great Taste Awards for our Alt Kimchi and Spicy Banana Ketchup.”
So where did this obsession with all things fermented start? The Get Pickled business was born out of Paula’s passion for preserving food, the community and our planet – and a genuine desire to create more out of fresh ingredients.
A move out of London, combined with UK lockdown 1.0, provided the catalysts for turning a cloudy, life-long dream into a clear reality. Paula, the UK-imported, Brazilian super-cook and globetrotting uber-feeder, finally had the time and space to cook up an enterprise that advocated and embodied her passions.
Inspired by her two beloved grannies, one from the Amazon and the other from Italy, Paula uses her wild imagination to transform humdrum, surplus food into flavoursome, invigorating, vegan-friendly fermented foods, condiments and pickles.
“Our aim,” says Paula, “is to have a minimal carbon footprint by using seasonal produce and any surplus we can get our little green fingers on. We are here to share our skills and ideas so you can create your own fermentations and bring sustainable, healthy, affordable food into your kitchen.”
“Our aim is to have a minimal carbon footprint by using seasonal produce and any surplus we can get our little green fingers on.” – Paula