Can’t Make It to The Big Brine in London? Here’s How to Get Your Craft Ferment Fix

London’s food calendar is finally catching up to what fermenters and pickle obsessives have known for years: brine isn’t just an afterthought at the bottom of the jar—it’s a craft.

This weekend (12–13 September), The Big Brine takes over Hackney Bridge, drawing crowds for workshops, tastings, and a full celebration of all things fermented, sour, and crunchy. It’s proof that the UK appetite for real, punchy flavours has moved far beyond mass-produced, neon-dyed burger garnishes.

However, if you aren't based in the capital or couldn't secure a ticket before they sold out, you don't have to miss out on proper small-batch ferments.

What’s Driving the UK’s Brine Obsession?

The surge in interest around festivals like The Big Brine comes down to two major shifts in how we eat:

• Real Fermentation vs. Industrial Vinegar: Mass-market pickles rely on quick-pickling with harsh white vinegar, sugar, and heat processing that strips vegetable texture. The modern revival focuses on cold brines, natural lacto-fermentation, and complex spice profiles that retain raw crunch and active live cultures.

• Elevating Everyday Food: Whether it’s balancing rich smoked meats, cutting through cheese toasties, or using brine in dirty martinis, pickles are now treated as core flavour builders rather than a side thought.

The Big Brine Experience at Home

If you’re spending the weekend away from East London, you can build your own tasting flight straight from independent UK producers:

• Lacto-Fermented Dills: Look for pickles fermented in pure salt-water brine rather than vinegar. They offer a mellow, naturally sour depth and a softer, tender bite packed with natural gut-friendly bacteria.

• Crunchy Spiced Pickles: For classic British sandwiches and ploughman's boards, seek out slow-steeped vegetables in high-grade apple cider or malt vinegars infused with whole mustard seeds, coriander, and allspice.

• Fiery Relishes & Chilli Jams: Fermented hot sauces and chilli-laced pickles bring balanced acidity alongside heat, making them far more versatile than standard tabletop hot sauce.

You don't need a wristband in Hackney to appreciate what good acid and salt do for food. Explore our current small-batch range, order online, and get proper artisan crunch delivered straight to your kitchen.