The very first creation of Social Pickle is a raw apple cider vinegar, lovingly made with foraged and donated apples from Sheffield’s trees.
A new branch to come out of the Foodhall Project, Social Pickle is using fermentation as a tool for connection. They aim to re-skill and empower people in their food choices by tapping into the deep history of food preservation that exists throughout all cultures. They will facilitate a platform for community sharing through the fermentation and preservation of locally foraged and rescued foods. In this way, they hope to create closer connections with ourselves and the environment; to the plants that find their way into our pickles; and the local bacterias that lend us their transformative powers!