All you need to make your own delicious and good-for-you lacto-fermented pickles are vegetables, salt and some patience. Join chef Clare Heal in our learning studio kitchen for hands-on introduction to this magical process.
We’ll make the best of summer produce and produce fermented slaw with cabbage, carrot and onion, kimchi, classic deli cucumber pickles and fermented tomatoes. You’ll leave with a jar of each along with recipes and instructions on how to look after them. But, more importantly, you’ll take away an in-depth knowledge of the science and practicalities of lacto-fermentation and the confidence to pickle anything you fancy.
This class is a combination of hands on and demo by Clare. A meal is not provided as part of the course, but there will be an opportunity for tastings.
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cookery sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course. All profits from our cooking masterclass series help to cover food costs for our community programmes.
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Clare Heal
Clare Heal
Clare Heal runs her own one-woman catering company, Sycamore Smyth, putting on seasonal supper clubs and other events in London and beyond. She’s a classically-trained chef and self-taught fermentalist who will pickle anything she can get her hands on. Clare believes that anyone can be a good cook and loves giving people the confidence to experiment in the kitchen.
Social handles:
Instagram @sycamoresmyth -
