The October 2022 edit

October 1, 2022

The October 2022 edit

Hey!

I hope you are having a lovely week.

One of the main reasons I started Get Pickled was to connect with this beautiful land, to this part of the world and to really think and change the way we look at and consume food. Surplus and upcycling is at the heart of my mission.

The moment that I started taking time away from selling at the markets and hosting cooking workshops, I knew I was fully realizing my purpose. I love teaching and I am here, with all my heart, to create amazing flavours, help reduce waste and upskill as many people as I can in food fermentation and understanding its role in our history.

Big news! I made the front cover of the beautifully produced magazine @fromelist this month (pic below). What a great month to be featured. October – the harvest month when we celebrate all things plant and cherish the bounty given to us by our land.

There’s lots to get involved with here at Get Pickled. Food to taste and recipes from the beautiful but simple to the wild and daring!

I also host workshops and offer private tuition.

‘Festive Ferments’ workshops are hosted in November in Somerset and Oxfordshire, so you can prepare Christmas gifts for your loved ones.

Come and learn the science and skills behind fermentation and good gut health!

I hope you enjoy this issue and have a happy October.

VIEW THIS MONTH’S RECIPE: Paula’s ‘Save your greens’ Pesto

GROWING AND SHARING

This month I….

visited gardens run by @usefulbeyondbuildings
and the market gardens at Galhampton
I picked brilliant beetroots, green tomatoes,
gathered wild rosehips, and blackberries by the
National Trust’s Cley Hill
met the absolutely sweet owner of Dowding’s
Apple Juice and Cider, Oliver Dowding.
I am hosting the Frome Food Network at home.

Why not give your loved ones the gift of good gut health?

Festive Ferments – A Introduction to Fermentation

We will learn about basic fermentation techniques and use seasonal flavours to produce festive creations, which you could give your loved ones. Healthy and moorish treats that will help anyone make up for those end-of-year excesses.

We will make a Christmas kraut and a sugar maceration of festive flavour that will create a fermented seasonal syrup. You will also get a handout with instructions on how to reproduce those recipes at home! We will also be trying some of my favourite pickles during our session to get us in a very Get Pickled Christmas mode.

Introduction to fermented vegetables

Join me as we delve into the history and practice of fermentation – what is happening in the jar, why fermentation is so good for your gut and your tastebuds,

and, of course, how to make your own kimchi, sauerkraut and brine ferments. After the workshop, you will return home with a 1-litre jar of your own creation and a new-found appreciation for all things fermented!

Fermented condiments and hot sauces

We will introduce you to different fermentation techniques and how to apply them in your daily life. Join me in making a fermented salsa, a hot sauce and preserved lemons. We will also explore how to bring the good bacteria to all your condiments and sides. There is no need to have previous fermentation experience; this course will cover all the basics too!