Get Pickled Somerset

26/03/2026

10/03/2026

Brazil my beauty... A fast and glorious visit. A perfect mix of family, sun, amazing food and old friends. A some new ventures too.

See you soon 🏝️❤️

05/03/2026

SUPPERCLUB ANNOUNCEMENT – 24TH OF APRIL

We are delighted to announce we will receive author, activist & chef for reading of her latest book Strong Roots (now on a new paperback edition).

Through our shared love of everything pickled, we have designed a delectable vegetarian menu of Ukrainian inspired recipes incorporating the best of spring local produce. And of course, full of fermented elements delivered by yours truly. A real meeting of palates and mind, I can’t wait to share these dishes with you all.

In times like these where peace and democracy to be crumbling, Olia’s voice of resistance and resilience interweaved with the history and story of her family told in Strong Root, is an essential read. I am truly honoured she will be joining us to share this powerful work with us. I had the opportunity to read it recently, and I just could not put it down.

When: 24th of April, from 6pm
Where Horningsham Village Hall
How much: £55 with a non-alcoholic welcome drink
Add Ukrainian and Georgian wine pairing: £85

Booking essential.

10% of our profit will be destined to Olia’s work with organisations supporting those affected by the ongoing War in Ukraine

Tickets on www.getpickledsomerset.com/events or contact Paula on +447855523006

04/03/2026

Spring is in the air… and wild garlic pesto is calling me!

Sorry for the long disappearing act but preparation for our first has been all consuming! And after a much needed break in Brazil, it was a utmost pleasure to come back to Somerset in the first flush spring.

Daffodils are out, the magnolia are just about to burst and the sun is actually shining. As I went to my reccie forage last weekend, I could see that the wild garlic is also coming through on my home patch. So now it is time to make one most favourite dips/sauce, wild garlic pesto.

I was inspired by and used miso instead of cheese and it is so so yum. For this Wednesday, I paired with potato gnocchi and added a flavour bomb Italian sausage from . A brilliant one pot mid-week supper that reeks (literally) of my favourite season.

WILD GARLIC PESTO

Handful of sustainable sourced wild garlic
1tbsp of chickpea miso
1 lemon (juice)
1 tbsp of nutritional yeast
¼ cup of pine nuts
½ olive oil
Salt and black pepper to taste

Wash the wild garlic before using it. Shake any excess water.

If using a blender/food processor, I like to pulse the garlic before hand and then add miso, lemon juice and nutritional yeast and blend in coarse. Then add pine nuts – I like my pesto very texture, so I want the nuts with a bite and not homogenous paste. Add the oil last to emulsify. Season to taste.

It will keep for a couple of weeks in the fridge, although mine never last that long. If you are brave you can lightly ferment it too, but leaving out of the fridge in a jar for a couple of day. And if you choose to so, make sure you weigh all ingredients and then calculate 2% of salt to add to the recipe.

Let me know how you like to use wild garlic?

28/02/2026

💃🏽🎟️✅RAFFLE WINNER ANNOUNCEMENT 🎉 😺 👑

Thank you everyone who has taken part... We have our raffle winner - which will be contacted directly by The Fermentation School.

For everyone else that entry, we have our most heartfelt appreciation. Every help counts for your community in Mato Grosso do Sul.

Together with
Here in the UK and team in Nhanderu Mangaratu, .s we have been working hard to deliver an amazing work documenting and discussing chicha making with Dona Fausta and her family. I can't wait be able to share with you all on the 14th of March.

The Fermentation School will organise a Q&A session with us later in April.

Once again thanks for all the love.

31/01/2026

What are you doing for .ferment.day ?

I will be trying out a new ferment, apples in pumpkin brine from book Summer Kitchen. This will feature in our upcoming Supperclub in April the 24th in Somerset.

Let me know what new ferments you will trying out tomorrow, 1st of February!

28/01/2026

Big news: I started something new.

After years of teaching, travelling, and fermenting in community - I created a space for it all to live and grow:

Ferment Academia is a five-day fermentation residency in Portugal - plus an ongoing platform for deeper learning, storytelling, and connection through craft, microbes, and memory.

🧫 Global educators

🌿 Wild ferments + ancestral methods

🔥 Feasts, panels, rituals, and roundtables

📍 Rooted in land, people, and cultural context

Not a retreat. Not a course.

It’s a living space for fermentation as a relationship.

If you’ve ever wanted to learn with me - or sit at a table shaped by fire, koji, kraut, and care - this is the space.

Follow

→ for upcoming cohorts, collaborations, and ways to ferment deeper - wherever you are.

📝 Join the waitlist via the link in bio

- Paula

19/01/2026

Let’s clear the jar.

There’s been a bit of confusion around the raffle + webinar for Ferment Academia, so we’re going LIVE to talk about it all.

🗓 28 January at 9pm GMT

📍 On

Joining us:

👩‍🏫 from The Fermentation School

🫙 Paula Neubauer, host of Ferment Academia

We’ll cover:

→ What’s really included in the raffle (yes, webinar access too!)

→ Why this conversation with the nhandesy matters

→ How fermentation holds memory, power, and ancestral knowledge

🎟 The raffle supports the Guarani e Kaiowaa community in Brazil

All proceeds fund a pre-recorded webinar + community-led panel

🌿 One winner gets a full ride to Ferment Academia 2026

Come listen.
Come learn.
Come ask questions.

→ Set your reminder + tag someone who needs to tune in

19/01/2026

The 2026 Ferment Academia residency is officially sold out - but we’re opening one final space.

And we’re raffling it to raise funds for something that deeply matters.

This is your chance to:
→ Win a fully paid spot at the 2026 retreat in Portugal (5–10 May)
→ Learn alongside Sandor Katz, Paula Neubauer, and microbial educators from around the world
→ Support the Guarani e Kaiowaa community in Brazil

All proceeds go directly to the nhandesys - the women elders who keep alive the ritual of chicha-making.

Funds will support:
🪶 Local storytellers + filmakers
🌱 A new panel hosted in their community
📽 Documentation of first-hand, ancestral fermentation knowledge

When you enter the raffle, you’ll also receive access to a pre-recorded webinar:
→ A conversation between the nhandesys + the Fermentation School founders
→ Exploring the cosmology, ritual, and cultural weight of fermentation

This isn’t book knowledge. It’s face-to-face, first-hand wisdom.

📍 Ferment Academia | Portugal | 5–10 May 2026

🎟 Raffle now open - winner announced 28 Feb

→ Link in bio to enter + get webinar access

Let’s ferment with meaning. Let’s give where it counts.

16/01/2026

And here it goes, my 2016 photo...

Before diagnosis, before Somerset and before full time fermentation. The 2 non negotiables in my life - the ones that drive me insane and the same ones I love with all my heart.

14/01/2026

🌱 *Bursary Places Available – Get Pickled Fermentation Masterclass*

We’re delighted to be able to offer a small number of bursary places for the upcoming half-day fermentation masterclass run by Get Pickled at Horningsham Village Hall.

These bursaries are a generous gift from Get Pickled founder Paula, offered in the spirit of sharing practical knowledge, confidence and skills within her local community.

*What’s available:*

🥬 1 fully subsidised place

🥕 2 half-price places

The bursaries are intended to support people for whom the full ticket price might be a barrier — particularly those who are keen to take what they learn and share it onwards in their communities. There’s no means-testing, just a short reflective application.

*Who should apply?*

You might be:

Involved in community food projects, growing spaces, mutual aid, or informal teaching

Curious about fermentation as a tool for health, sustainability or food justice

At a stage where financial support would make attending possible

Keen to pass knowledge on — through cooking, teaching, sharing food, or conversations around the table

If that sounds like you, we’d love to hear from you.

*How to apply*

Please email [email protected]
with short responses to the following questions:

How would you share what you learn with your community?

Why would a bursary place benefit you?

There’s no need for polished writing — honesty and intention matter more than formality.

*A note on tickets*

We warmly encourage those who are able to book a full-price ticket to do so. Paid places directly support the running of events like this, and help make bursaries possible for others.

This masterclass includes hands-on learning across four fermentation techniques, a fermented plant-based lunch, four jars of ferments to take home, and ongoing support via Paula’s Get Pickled WhatsApp group — it’s a rich and generously structured day.

Thank you for helping us keep lea
rning, skills and good food circulating locally 🌾