The Get Pickled Diaries
The January edit
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Hey First name / friend,
Happy New Year!
I hope everyone came through the festive season unscathed . . .
For us at Get Pickled HQ, December was totally hectic. We had a run of lovely Christmas sales and markets, a successful series of festive ferments and happy customers all around!
This much activity sadly meant that I was hit once again with Covid just before Christmas. Not ideal when you are trying to get ready for a busy couple of weeks with family, but it was a great reminder that we cannot control it all. And sometimes, if we push ourselves too hard, there is a price to be paid. It forced me to take some time off and nurse myself and my family.
On the plus side, I had the opportunity to make a lot of new ferments: moungra - a Greek Cypriot cauliflower pickled in sourdough discard; a batch of whole apples on roast pumpkin brine inspired by Olia Hercules; and I tried my hand at makdous, a Lebanese baby aubergine olive oil-based preserve, laced with walnut, garlic and chilli. They are all almost ready to taste. I can feel some recipes coming on!
Being ill just as the festive season started was a good reminder that we all need to surrender to the rhythm of our bodies and nature, and boy, how I wish I had. No sooner had we tested negative than we were being marauded by family and friends alike. After two years of Covid restrictions I was happy to host a big gathering like the ones we used to have in Brazil. So, between fam and friends, there were 19 of us. And as they came from far and beyond (well not that far: Brighton, London and Cheltenham), they came for the WHOLE of Christmas. Food was prepared on an industrial scale for about three days - everyone helping and having fun around the kitchen, singing, drinking and eating. And that is truly what holidays are really all about.
Covid Pickles
A good time was had – I finally had an empty house on December 27th, only to welcome my parents and niece on the 28th. A new cycle of laughter, fun and food ensued, thankfully on a much smaller scale. We even squeezed in a trip to London for musicals, Christmas lights and general amusement before the new year. I was pretty done with 2022 by the time the midnight bell rang… 
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And here we are in this new brand year. There will be a lot of news to share as we go along as we have many plans in store: 
  • Our new website is coming out in February with with lots of new features including a recipe page
  • We have exciting collaborations starting in February with our Koji Masterclass on February 26th
  • There are new workshops: as well as our old favourites - Intro to Fermentation and Forage and Fermentation - we are now offering a half-day Fermentation Masterclass. The January class is already sold out, but we have just fixed a new date in March. Check our event brite page to look at our Event Listings.
  • I am planning a number of adventures abroad, which will be documented in our new, Get Pickled Abroad
  • We will be introducing new seasonal pickles with the best of local Somerset produce at the Frome Farmers’ Market and Frome Independent from March.
So, as January has picked up, I am getting ready for a new exciting year for me too – being a Capricorn and all that! After dealing with my birthday and a sold-out workshop sometime next week, I will be taking some overdue time off for R&R in Mumbai and Goa. In between some yoga, sunshine and serious good food, I will be meeting some of India’s most exciting fermenters and I will be certain to tell you all about it when I return! 
In the meantime, let me tell you a bit more about our forthcoming Koji Masterclass, which I am very excited about. 
Three of the biggest names in the world of koji will be coming to Frome on February 26 to share their secrets. Such is the interest in koji-growing that there is even a week-long online international conference of koji practitioners and enthusiasts around the world – Kojicon. 
Our guests expert fermenters are:
Eleni Michel
Pao-Yu Lin 
and Jelena Belgrave
These ‘Ladies who Ferment’ have all participated in Kojicon and, to coincide with this year’s event, they will give their take on what koji can bring to the table. Eleni will focus on a brief history of koji, while Jelena will explore how her Serbian roots and microbiotic Japanese cooking training led her to explore local and foraged ingredients in her recipes. Pao will share her experience of combining Chinese fermented tofu and koji, and her love of creating zero-waste rice wine and vinegars. It really is a rare opportunity to hear from some of the greatest koji practitioners. 
Tickets are £125 for the four-hour masterclass. This includes lunch and 2 delicious and health jars to take away. Get your tickets now! 
Until next time, I will leave you with some of my best memories of this last crazy month 

Pomegranate Molasses-Glazed Roasted Carrots 

Did I mention that I had 18 people over for Christmas? So, I had to use all the guns in my arsenal to create tasty, but not overly complicated, meals that could feed a whole football team (reserves included).
In all fairness, I decided to use pomegranate molasses because halfway through my prep I realised that I did not have any honey. I reached for my molasses selection – I am a bit ashamed to confess that I have a molasses problem: every time I have a chance, I get a new type (so far, I have mulberry, carob, grape and the aforementioned pomegranate, but who’s counting?!).
I love how the acidity of the pomegranate cut through the sweetness of the carrot and added a lovely pinkish hue to the finished dish. It was so festive!
I used an (un)healthy amount of butter and just a touch of miso, but you can scale it down if you prefer. This, with molasses, created a gorgeous rich glaze that I could not resist finishing off with sprinkles of z’aatar, – after all Jesus Christ was born in the Middle East!
1kg of carrots
50g of butter
1 tsp of miso
1 tbsp of pomegranate molasses
Z’aatar (if you don’t have it, you could just substitute with a mixture of oregano and thyme)
Salt and pepper to taste
Preheat your oven to 200C. Prep your carrots. I was lucky to have some local organic carrots that were left over from pesto-making for markets before Christmas. I just scrubbed, washed and cut them in half.
Melt the butter on your oven dish. Mix in the miso until incorporated. Add your carrot, stir them well to make sure they are covered in the butter/miso mix. Season to taste.
Roast for about 20 minutes. Take them out the oven and add the molasses. Put them back in the oven for another 10 minutes. When they are ready, sprinkle with z’aatar or your dried herb mix.
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