Introduction to Fermenting, Pickling and Curing (King's Lynn)

Join us this Easter for a hands-on adult cookery course exploring the traditional skills of fermenting, pickling and curing.

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Course Description

Join us this Easter for a hands-on adult cookery course exploring the traditional skills of fermenting, pickling and curing.

Across three practical sessions, you will make a range of preserved products including flavoured salts, gravlax, cured egg yolks, kimchi, fermented lemons, fermented Thai paste, fermented mango chutney, beetroot chutney, piccalilli and pickled cucumber.

This course is suitable for beginners and no previous experience is needed. You will be guided through each process step by step, with demonstrations, practical activities, tastings and products to take home.

The course is ideal for anyone who wants to build confidence in the kitchen, try something different and learn how to make better use of seasonal ingredients. You will also explore how preserving can help reduce food waste while creating bold and exciting flavours.
Entry Requirements

There are no entry requirements for this course.
Course Length

How long is this course?

This course will run for 3 days from the 31st March. Wednesday, Thursday and Friday.

When does this course start?

31/03/2027

How many hours / days per week is this course?

This course will run for 3 days from the 31st March. Wednesday, Thursday and Friday.

Age	Cost
Course fee	£60

Fee information

Please note the information on this page was correct at the time of publication but is subject to change due to factors beyond our control.

Starting 31/03/2027

King's Lynn

Part-Time

Duration This course will run for 3 days from the 31st March. Wednesday, Thursday and Friday.

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