Seasonal Fermentation with Rachel de Thample

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

On the day, you’ll learn a wide range of techniques and basics to get you started on a fermentation journey – and if you’ve already dabbled with ferments, Rachel will inspire with fun new flavour combinations and exciting ideas on how to use fermented foods in meals. It’ll be bursting full of hands-on making – you’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 ingredients 
• Learn about fermented batters and dairy
• Delicious two course lunch featuring fermented foods
• Guidance on making ferments 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 before gathering herbs and other ingredients from the farm to use in the days ferments.

11.15am – Rachel will demo how to make an autumnal 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.