The Pickled Pantry: Fermentation & Preserves Workshop

Master the art of preserving nature’s bounty with flavourful, handcrafted creations.

Overview

Dive into a hands-on experience exploring traditional techniques for fermentation and preserving. In this immersive workshop, you’ll learn how to safely create gourmet pantry staples using seasonal produce, aromatic spices, and classic preserving methods. This is a flavour-focused class where creativity and craft come together in every jar.

What's included

Participants will prepare and preserve:

Apricot Compote with Lavender:

A delicate fruit preserve made with fresh apricots, sugar, and culinary lavender, then hot-packed and sealed in sterilized jars.

Traditional Kimchi

Chop, salt, and season a vegetable blend of cabbage, carrots, and turnip with chili flakes. Learn how to pack and ferment your kimchi safely, and take home a jar ready for aging.

Basic Kombucha Base

Learn how to brew kombucha from scratch using tea, sugar and a SCOBY, including key fermentation tips and flavour suggestions.

Pickled Lime and Asparagus:

A sophisticated vegetable preserve with bright acidity and deep umami.

Mediterranean Pickled Root Vegetables

Preserve a colourful mix of radish, carrots, parsnips, and cauliflower in a fragrant Mediterranean-style brine. This bright and zesty pickle adds a perfect crunch to mezze platters or sandwiches.

You will practice proper sterilization, understand fermentation timing and safety, and gain confidence to preserve and ferment on your own. All your finished creations will be bottled, labelled and taken home to enjoy or gift.

Additional Info

• This class is peanut free, tree nut free and sesame seed free
• Hosted at our Hamilton studio
• All materials and take-home packaging are provided
• Perfect for food lovers, DIY enthusiasts and anyone interested in culinary creativity
• CT Branded elegant tote bag included

Know what’s Happening Next — before everyone else does.

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Host or Publisher Chocolate Tales