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Salt Pickling for Vegetables Workshop

August 5 @ 2:00 pm - 5:00 pm

Salt Pickling Vegetables Workshop South Lincolnshire

Salt Pickling for Vegetables Workshop

Join us at The Rosewell Centre for a Vegetable Salt Pickling workshop on Friday 5 August between 2pm and 5pm.

Learn how to make your own salt pickled vegetables from locally grown organic ingredients and take home your knowledge so that you can make your own delicious, gut-friendly, healthy snacks or meal accompaniments.

The Rosewell Centre runs a range of healthy, macrobiotic and vegan food workshops from our teaching kitchen including how to make sourdough bread, herbal elixirs as well as salt pickled vegetables.

What is Salt Pickling?

You are likely familiar with salt pickled foods and have probably eaten brined vegetables such as kimchi or sauerkraut, purchased from the supermarket or specialty food shop. However, you may not be familiar with the lacto-fermentation (salt pickling) process or have tried making your own before!

Essentially it is a straightforward and enjoyable process to learn and master and requires nothing more than knowledge of the process, salt, vegetables and water.

How Does Salt Pickling Work?

The lacto-fermentation process works because bacteria that could be harmful to humans cannot tolerate much salt, while healthy bacteria can. The salty environment eliminates the harmful bacteria in its first stage and then lets the good bacteria get to work in the second stage.

What are the Benefits of Making and Eating Salt Pickled Vegetables?

Our fun and friendly workshops aim to bring inspiration, healing and connection as well as offer solutions to wellbeing that are low cost, user friendly and which can be shared widely. Salt pickled vegetables made in small batches, using traditional methods are vegan, raw, unpasteurised, macrobiotic and gut-friendly. Eating these have the power to boost your physical health as well as be transformative as part of a healthy and holistic lifestyle.

Our Vegetable Salt Pickling Workshop will follow:

  • Introduction to your day.
  • Learn what types of foods work well for pickling.
  • Learn how exactly the lacto-fermentation process works.
  • Learn about the health benefits of salt pickled vegetables.
  • Learn how the effects of foods can change our moods and feelings.
  • Enjoy the distinctively tangy, authentic flavour of the lacto-fermented foods that you have made.

What to Bring:

  • Apron
  • Cutting board
  • Personal knife
  • Assorted clean wide neck jars
  • Mixing bowl
  • Enthusiasm


Our Teaching Kitchen Chef

Sue Hix is our fully qualified and highly experienced teaching chef who will guide you in your making. Learn more about her here.


£45 – and if you bring along a friend, their space is free!

How to Book

Please contact us to make your booking.


August 5
2:00 pm - 5:00 pm
Event Categories:


The Rosewell Centre
+44 (0)1780 410072
View Organiser Website


The Rosewell Centre
The Rosewell Centre
Grantham, NG33 4SL United Kingdom
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+44 (0)1780 410072
View Venue Website