Fermenting & Pickling for the Seasons Workshop

What you'll learn

Learn how to ferment and pickle seasonal produce with our cooking short courses in Sydney!

Discover the art of preserving and transforming fresh ingredients into vibrant, flavour-packed ferments. In this hands-on Fermenting & Pickling Workshop, you’ll learn how to create your own naturally cultured foods using simple techniques you can easily replicate at home.

This workshop introduces you to the fundamentals of fermentation and pickling in a relaxed and engaging environment. You’ll explore how to work with seasonal organic fruits, vegetables, and herbs—learning how to bring out their natural flavours while creating foods that are both delicious and nourishing.

You’ll be guided through a range of methods, including wild fermentation (using the natural juices of the produce), brine ferments, and miso pickling. Along the way, you’ll gain an understanding of how these techniques work, how to use them safely, and how to incorporate fermented foods into your everyday cooking.

With plenty of hands-on practice, demonstrations, and tastings, this workshop is as enjoyable as it is informative. You’ll leave with your own creations, along with the confidence to continue fermenting and pickling at home.

Looking for a festive twist? Join our Festive Ferments Workshop for a seasonal edition filled with bright, probiotic-rich flavours perfect for your holiday table.

Learning outcomes 

By the end of this Fermenting & Pickling workshop, you will have explored concepts and techniques such as:

• The fundamentals of fermentation and pickling
• How to prepare wild ferments using natural juices
• Creating brine ferments and miso pickles
• Selecting and preparing seasonal fruits and vegetables
• Safe food preparation and storage techniques
• Ways to incorporate fermented foods into your daily diet

Course content

What will be covered in this Fermenting & Pickling workshop?

During the workshop, participants will work with techniques and ideas such as:

• The history and principles of wild fermentation
• Understanding which fruits and vegetables work best
• The health benefits of fermented and cultured foods
• How to sterilise containers for safe food preparation
• Step-by-step preparation of seasonal vegetable and/or fruit ferments
• Demonstration of miso pickling techniques
• Tasting of pre-prepared fermented foods

Content may vary slightly depending on class pace, participant interests, and instructor approach.

Intended audience

Who is this Fermenting & Pickling workshop for?

This workshop is suitable for beginners as well as home cooks who want to expand their skills and explore new techniques.

It’s ideal for anyone interested in cooking from scratch, seasonal produce, and incorporating fermented foods into their everyday meals.

Course venue

Rozelle Campus

2A Gordon Street, Rozelle NSW 2039 (corner of Gordon St & Victoria Rd on the grounds of St. Joseph's Church)

Accessibility: This class is held in an upstairs room with access via approximately 20 steps. The lift is currently out of service. We apologise for any inconvenience.

Course materials

What to bring to class

• An apron
• Closed-in shoes
• Long hair tied back (if applicable)

Additional information

This workshop is suitable for people who are gluten intolerant, vegan, and/or vegetarian. We are not able to provide substitute ingredients for those with specific allergies.

Accessibility: Please note there is no level access to the room for this class. Access is via approx. 20 steps.