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$239 - $243 per guest
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 10 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $239 - $243 per guest (varies by date)
Sydney Community College usually responds
by the next business day
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Need a thoughtful gift idea?
card_giftcard Gift an experienceFermentation and Pickling Class
How to make fermented vegetables and how to pickle
ClassBento donates
with every booking to
3 hours
Rozelle
1 to 20 guests
$239 - $243
(varies by date)
(Afterpay available)
What you'll do
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arrow_right_alt arrow_downwardLearn how to make your own fermented vegetables and naturally cultured pickles at this fun and practical evening workshop in Sydney. You will even get to take home two wild ferments!
This class is perfect for beginners, as you join author and wholefood educator, Marcea Klein, who will take you through everything there is to know about fermentation and pickling seasonal organic vegetables.
The class will begin with the history of wild fermentation and naturally cultured pickled vegetables, before discussing what fruits and vegetables work best in these processes and why they are so great for your health. You will also learn how to easily incorporate these foods into your diet and food safety processes like sterilising containers. There will then be a live demonstration on how to pickle with miso, plus tastings of earlier prepared ones and a sample of the nourishing drink, Kvass.Â
At the end of this workshop, which is a must do in Sydney for foodies, you will take home two wild ferments to care for at home and all the skills to make more!
Please note: This course is suitable for people who are gluten intolerant, vegan and/or vegetarian. We are not able to provide substitute ingredients for people with allergies.
ÂThis class can be booked for private events; for more details (including price quote), please just contact us via the button in our profile below.
All students must be over 18+ years of age.
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Upcoming dates for Fermentation and Pickling Class
Times are Sydney time. Dates and prices as of 22 Oct 2026, 12:25pm; availability and price are confirmed live when booking on this page.
1 upcoming date between 27 Feb 2027 and 27 Feb 2027.
- Sat 27 Feb 2027, 11am-2pm ($239)
What you'll get
All ingredients and jars are provided.
See available dates or Gift
See booking options
Knowledge required
Beginners and more experienced cooks who want to develop their skills.
What to bring
- Bring an apron
- Wear closed in shoes
- If you have long hair, tie it back
Verified
reviews
Recent reviews of Fermentation and Pickling Class
- 5/5 from Noreen Roesler, attended Sep 2026: What an amazing class! Great learning, amazing teacher, great way to spend a Saturday afternoon Will be lining up for Marcea next class
- 3/5 from Margaret Pham, attended Jun 2026: The teacher was knowledgeable about fermentation and pickling but was let down by the blunt knives and unclear instructions. The class had about 10 students and there were a lot of moments where people were confused as to how to proceed or had questions that weren't directly answered. The process of pickling itself was relatively straightforward. The notes provided could have been written more clearly and had some errors, typos and general spacing issues. Each student took home two glass jars of ferments which could be taste tested in 5 days. Overall a good class that has room for improvement.
- 5/5 from Danny Bobanovic, attended Feb 2026: Loved the emphasis on organic, and the benefits of fermentation on the gut system. Marcea is very knowledgeable and patient. Highly recommend doing this
- 5/5 from Felicity Castagna, attended Apr 2025: Marcea was amazing! Very knowledgeable and interesting. I learned so much in a relaxed and fun environment!
- 5/5 from Yvette Goodchild, attended Nov 2024: A brilliant short course in a friendly atmosphere, and a totally superb teacher!! Thank you so much. I had a lot of fun and learnt so much, I will now have the confidence to try pickling diverse vegetables and fruit at home. Totally fabulous
- 5/5 from Anonymised ClassBento customer, attended Nov 2024: This was a fantastic class with excellent teacher who was so helpful and knowledgeable. Thoroughly enjoyable.
- 5/5 from Shelley Gould, attended Aug 2024: Fantastic class, very informative Teacher engaged with us and was very knowledgeable. The course was fun
- 4/5 from Wendy Goetsch, attended Aug 2022: The teacher was lovely and knowledgeable. The class was enjoyable and a good introduction to the topic.
- 5/5 from Tara Cooke, attended May 2022: Fab session and the teacher was really informative and kind. My mum and I haven't stopped raving about it to everyone we meet. Looking forward to doing another course with you all.
- 5/5 from Craig Said, attended May 2022: Very interesting intro to fermentation. Learnt some good skills but also importantly piqued the interest in exploring further and more advanced techniques. Passionate teacher, clearly has good experience.
- 5/5 from Therese Metzl, attended May 2022: Motivated and clear. Provided good feedback and was happy to answer all questions. Overall a good experience
- 5/5 from Callum Firth, attended May 2021: Marcea was great, so knowledgeable. We learnt so much and really enjoyed the class. Would definitely recommended this class to others!
- 5/5 from Simon Abraham, attended Jul 2020: I just finished the pickling and fermenting class with Marcea Kelowna and I just want to say that She. Is. Brilliant. I learnt more than just about pickling. Outstanding. Thank you, Marcea. You’re a gem, truly. And thank you Sydney Community College for putting together these classes. Can’t praise it enough.
Your teacher
Marcea Klein
4.8 (13)
Marcea Klein is an author, educator, Psychotherapist, chef and Holistic medicine practitioner and Health Coach. Since her early pioneering work with the organic whole foods movement in USA in the 1960s, Marcea has chalked up an impressive CV of achievements including starting Berkeley’s first vegetarian macrobiotic eatery; introducing tofu “cheesecake” to New York in the 70s; and operating a wholefood bakery in London, an organic tofu factory in Sydney and the Wholesome Gourmet Cookery School.
She has also written on healthy eating, publishing 8 books of her own, as well as writing as a food journalist for the Sydney Morning Herald, Wellbeing Magazine and Nature & Health Magazine. As a presenter, Marcea has appeared on SBS and ABC TV and Radio. Now living and working in Sydney, Marcea offers workshops on fermenting and pickling with the seasons, plant-based and wholefood cooking – and how to fit these food choices into your daily life.
Your host
Sydney Community College is a social enterprise with a mission to offer innovative continuing adult education programmes that support individual efforts and facilitate sustainable social change.Our mission is to enrich lives, to strengthen adult individuals and to build communities through innovative high quality continuing education and training.
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