Seasonal Fermentation with Rachel de Thample

Saturday 10th May

£180.00

Join River Cottageโ€™s fermentation guru Rachel de Thample who will show you how to transform seasonal ingredients into gut-friendly ferments.

On the day, youโ€™ll learn a wide range of techniques and basics to get you started on a fermentation journey โ€“ and if youโ€™ve already dabbled with ferments, Rachel will inspire with fun new flavour combinations and exciting ideas on how to use fermented foods in meals. Itโ€™ll be bursting full of hands-on making โ€“ youโ€™ll leave with a stash of soon-to-be bubbling jars to take home, a recipe pack weighted with wisdom, a tongue-pleasing array of tasters and a guide to how you can apply your newly-found knowledge as the seasons ebb and flow.

Highlights:

  • Make your own kraut and kimchi using local, seasonal ingredientsย 
  • Learn about fermented batters and dairy
  • Delicious two course lunch featuring fermented foods
  • Guidance on making fermented drinks such as kombucha and kefir
  • Discover how recipes can be altered to suit the best produce of the season
  • A complimentary recipe pack featuring all the recipes you learned throughout the day

Overview of the Day

10am – Start the day with a welcome snack featuring fermented food and an introduction to the day.

11.15am – Rachel will demo how to make a seasonal sauerkraut and kimchi and then guide you through making your own. You will also get to make a lacto-fermented pickle featuring seasonal ingredients and herbs.

1.30pm – A delicious, nourishing lunch full of seasonal produce made by Libby from Field Food, and featuring Rachel’s fermented foods.

2.30pm – After lunch you will learn about using honey to make a delicious seasonal fruit ferment.

3.30pm – Rachel will demo making fermented blinis using a kombucha batter, followed by tasting of fermented blinis with dairy kefir and matured honey ferment.

4pm – Rachel will also demonstrate how to make kombucha and you’ll get a kombucha scoby to take home so you can start brewing your own.

4.30pm – We’ll close the day with final questions for Rachel and guests will leave with 1 jar sauerkraut, 1 jar kimchi, 1 jar lacto-fermented pickle, 1 jar honey-fermented fruit, 1 jar with kombucha starter/scoby.

Details
– Saturday 10th May, 10am โ€” 5pm
– Workshop price ยฃ180 per person
– All materials are provided, including a recipe booklet to take home
– A seasonal lunch and refreshments are included
– Please read our workshop FAQs and access page before booking.
– At the Field Food Barn near Southease (exact location will be emailed to you one week before the workshop).

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