Ferment & Pickle
Chop it. Salt it. Brine it. Let nature do the rest.
Saturday 17 October 2026 | 10:00 am–1:00 pm
The Studio – St Marys | Cancer Wellness Support Op Shop
There is something incredibly satisfying about taking a few simple ingredients, fresh seasonal vegetables, salt, water and vinegar and turning them into jars of delicious food for your kitchen.
Ferment & Pickle is a practical, hands-on introduction to two of the oldest and most useful ways of preserving food. Over three relaxed hours, we’ll chop, salt, brine, pickle, taste and learn together as we explore three different techniques you can easily recreate at home.
We will start with traditional sauerkraut, learning how salt draws moisture from vegetables to create its own natural brine. From there, we will make brine-fermented seasonal vegetables, a wonderfully adaptable method that can be used with all sorts of vegetables, herbs and flavours throughout the year.
And because good fermentation takes time, we’ll also make a jar of quick garden pickles that you can start enjoying while your fermented jars are doing their thing.
Along the way, we will take some of the mystery out of fermentation. You’ll learn about salt ratios, brine strength, fermentation time and temperature, keeping vegetables submerged, choosing suitable jars, storage and troubleshooting. We’ll also talk about what’s normal during fermentation, what to look out for and how to recognise the signs of a healthy ferment.
This isn’t a workshop where you simply watch a demonstration. You will be doing it yourself, giving you the confidence to go home and start experimenting with whatever vegetables are in season, growing in your garden or waiting to be used in the fridge.
Make & Take Home
Seasonal Sauerkraut – 750 mL–1 L
A traditional self-brining vegetable ferment using the simple combination of vegetables, salt and time.
Fermented Seasonal Vegetables – 500 mL
A colourful brine-based ferment using seasonal vegetables, herbs and spices.
Quick Garden Pickles – 500 mL
A fresh, flavour-packed vinegar pickle that’s ready to enjoy while your fermented vegetables develop.
Everything You Need Is Included
All ingredients, jars, equipment, recipes and workshop materials are supplied.
You’ll leave with three jars you’ve made yourself, practical recipes and information to refer back to at home, and most importantly, the skills and confidence to continue fermenting and pickling in your own kitchen.
No previous experience is needed, just come ready to roll up your sleeves and get hands-on.
Tickets
Early Bird – $89
Available until Sunday 27 September 2026
Standard General Admission – $99
Book early and save $10 on your place. After Sunday 27 September, Standard General Admission pricing applies.
Or Book the Complete Series – $329
Want to keep learning? Ferment & Pickle is the first in a three-part seasonal workshop series at The Studio – St Marys.
Book all three workshops together and enjoy a season of practical kitchen skills, hands-on learning, real food and plenty to take home.
Ferment & Pickle — 17 Oct
Chop, salt, brine and pickle while learning the foundations of vegetable fermentation.
The Summer Pantry — 21 Nov
Make the most of the summer harvest with practical preserving and pantry skills.
Make One, Gift One — 12 Dec
Finish the year creating beautiful handmade pantry gifts — one to keep and one to give.
Individual Standard Ticket Value – $377
Complete Three-Workshop Series – $329
Save $48 when you book the complete series.
All ingredients, jars, equipment, recipes and workshop materials are included for each workshop.
Places are limited to keep each workshop relaxed, practical and genuinely hands-on.
Less Stuff. More Skills.
Simple skills. Real food.
