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11am – 4pm   Tuesday 3 October 2023

Join Claire Mace, for a hands-on workshop where you will learn how to create your sauerkraut, kimchi, curried cauliflower and carrot sticks. 




Workshop Information

The workshop includes a healthy vegetarian lunch, a fermenting jar and project to take home, plus a chance to taste and be inspired by brine pickles from the Trigonos kitchen.

Fermentation in brine has been used throughout human history as a way to preserve and prepare food; it has been popularised in our time by Wild Fermentation author Sandor Katz.  

These type of pickles not only help keep your produce edible for longer, the salt water creates an environment where bacterial magic can happen.

The resulting pickles have a sour, fizzy taste and are super good for your health, supplying loads of pro-biotic goodness to support the health and diversity of your gut microbiome.

In this workshop, you’ll learn to create these superfoods from everyday vegetables through brine pickling techniques. 


Cost and Booking

£95 including lunch and fermentation jar.

To book, please click the link above to complete the booking form.

For more information please email [email protected]


Why not spend the night? 

We offer B&B accommodation before and after the workshop. For more details please visit Bed & Breakfast – Trigonos | yn Eryri in Snowdonia or get in touch!