A three-and-a-half-hour class of preserving and pickling, with a light supper highlighting the sauerkraut, pre-fermented, that you make on the day. Perfect for those who want to get the most from their vegetable glut or simply learn the ins and outs of perfecting ferments, pickles and seasonal jams at home, without fear of words like ‘sterilisation’ and ‘bacteria’.

You will go home laden with jars of goodies (so don’t forget a bag to take them home in), picking up age-old methods and knowledge while learning to create sustainability and longevity within your home food practice. Recipes you’ll make include Turmeric Sauerkraut, Kylee’s renowned Gin Pickled Cucumbers and a seasonal Fruit Pickle and Jam (think summer berries or stone fruit).

About Kylee:
Kylee Newton is a food writer, educator, and recipe developer. Her food ethics are based around seasonality and sustainability with a strong focus on wasting less and celebrating good produce, predominately through preserving. She has two internationally published cookery books, The Modern Preserver and The Modern Preserver’s Kitchen. Her career has seen her recipes in several UK publications, and she currently writes columns in the NZ Herald’s Be Well and Dish Magazine