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Fermentation Basics

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Fermentation Basics

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£195.00 Inclusive

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18 Jul
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21 Feb
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1 day
Adult
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10:00 - 17:00

Master gut-friendly ferments with expert Rachel de Thample at River Cottage.

Whether you’re a beginner or an experienced fermenter, this course will inspire you with creative ways to make fermented foods using top-quality, seasonal ingredients.

We’ll start with the basics of fermenting vegetables, including sauerkraut and fermented pickles. Then, we’ll dive into fermented batters like dosas, blinis, and farinata. You’ll also learn about delicious fermented dairy and sparkling, healthy drinks like kombucha.

Throughout the day, you’ll pick up essential techniques for preserving food, with everything you need to start fermenting at home. You’ll leave with jars of future ferments, a recipe pack full of tips, and a range of tasty tasters to enjoy.

Is this course suitable for me?  We recommend this course for participants aged 12 and up. Under-16s must be accompanied by a paying adult. These guidelines are in place to ensure the safety, comfort, and enjoyment of all our guests. Please feel free to get in touch if you have any questions or need more information.

Already familiar with fermentation basics? Check out our Global Ferments or Gut Health: How to Rewild Your Microbiome courses for the next step.

MAKE YOURSELF AT HOME

If you choose to walk, enjoy a 10–15 minute stroll from the car park along scenic pathways to the farm, taking in the stunning valley views. A Land Rover lift is available in poor weather or if you prefer not to walk. Once at the cookery school, meet your host and start the day with tea, coffee, and freshly baked treats.

SESSION ONE

We’ll jump right into the art of fermenting grains and dairy to make them more digestible. Then, together, we’ll craft a delicious batch of traditional Russian blinis.

SESSION TWO

Next, we’ll dive into the world of lacto-fermentation as Rachel teaches you to make your own sauerkraut. Whether it's a vibrant wild garlic kraut for spring, a refreshing elderflower and rhubarb kraut for summer, or a curried parsnip kraut with orchard pears and garden herbs for autumn, you’ll discover the art of fermentation. Plus, you'll learn how to use brine instead of vinegar to create lacto-fermented pickles—quick to prepare and even healthier than raw vegetables.

LUNCH

Enjoy some of Rachel’s favourite ferments, including rich fermented mushroom pâté and oat-crumbed mackerel with honey-fermented rhubarb and thyme, prepared in the River Cottage kitchen. Afterwards, treat yourself to a delightful dessert, the perfect way to round off your meal.

SESSION THREE

The afternoon will focus on healthy fruit ferments and refreshing drinks. With so many fun ways to ferment fruit, Rachel will guide you through her favorite techniques. You’ll also create a delicious honey-fermented jam, using honey from local bees to add a unique twist.

SESSION FOUR

We’ll then cook the blinis we’ve been fermenting throughout the day and enjoy them with a selection of Rachel’s expertly matured ferments.

SESSION FIVE

As you enjoy your final treats, Rachel will guide you through making her favourite homemade drink, fermented tea, also known as kombucha. She’ll share her passion for brewing kombucha and provide you with a starter kit to take home, along with detailed instructions on how to brew and transform your kombucha into seasonal masterpieces. You’ll also have the chance to sample Rachel’s seasonal creations, like Marmalade & Toast or Gorse kombucha.

DEPARTURE

You’ll have time to chat with your fellow participants and the River Cottage team before wrapping up at 5pm. You’ll head home with copies of the recipes, jars of kraut, kimchi, and pickles you’ve made, along with a honey-fermented jam and a kombucha SCOBY, so you can continue your brewing journey at home.

Course Highlights

  • Hands-on fermenting experience with expert Rachel de Thample
  • Explore the River Cottage farm and enjoy the scenic surroundings
  • Create kraut and pickles using local, seasonal ingredients
  • Learn to ferment drinks such as kombucha
  • Discover fermenting techniques for batters and dairy
  • Master apple cider vinegar and other vinegars from foraged ingredients
  • See how fermentation enhances sweet and savoury dishes
  • Enjoy a two-course lunch featuring fermented creations from the River Cottage chefs
Gut Health & FermentationRiver Cottage Courses
Can’t find the right date? Click here to receive an alert
when new dates are released for this event.
10:00 - 17:00
|
from £195.00
A jar of vegetables starting the fermentation process
Rachel De Thample in the River Cottage kitchen teaching a class.
A woman prepares food in the River Cottage kitchen
Two Jars of fermented vegetables.
A white plate filled with a colourful River Cottage fermented cabbage.
The River Cottage Farmhouse accommodation.
A jar of vegetables starting the fermentation process
Rachel De Thample in the River Cottage kitchen teaching a class.
A woman prepares food in the River Cottage kitchen
Two Jars of fermented vegetables.
A white plate filled with a colourful River Cottage fermented cabbage.
The River Cottage Farmhouse accommodation.

Proudly Accredited & Award-Winning

Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.

Master gut-friendly ferments with expert Rachel de Thample at River Cottage.

Whether you’re a beginner or an experienced fermenter, this course will inspire you with creative ways to make fermented foods using top-quality, seasonal ingredients.

We’ll start with the basics of fermenting vegetables, including sauerkraut and fermented pickles. Then, we’ll dive into fermented batters like dosas, blinis, and farinata. You’ll also learn about delicious fermented dairy and sparkling, healthy drinks like kombucha.

Throughout the day, you’ll pick up essential techniques for preserving food, with everything you need to start fermenting at home. You’ll leave with jars of future ferments, a recipe pack full of tips, and a range of tasty tasters to enjoy.

Is this course suitable for me?  We recommend this course for participants aged 12 and up. Under-16s must be accompanied by a paying adult. These guidelines are in place to ensure the safety, comfort, and enjoyment of all our guests. Please feel free to get in touch if you have any questions or need more information.

Already familiar with fermentation basics? Check out our Global Ferments or Gut Health: How to Rewild Your Microbiome courses for the next step.

MAKE YOURSELF AT HOME

If you choose to walk, enjoy a 10–15 minute stroll from the car park along scenic pathways to the farm, taking in the stunning valley views. A Land Rover lift is available in poor weather or if you prefer not to walk. Once at the cookery school, meet your host and start the day with tea, coffee, and freshly baked treats.

SESSION ONE

We’ll jump right into the art of fermenting grains and dairy to make them more digestible. Then, together, we’ll craft a delicious batch of traditional Russian blinis.

SESSION TWO

Next, we’ll dive into the world of lacto-fermentation as Rachel teaches you to make your own sauerkraut. Whether it's a vibrant wild garlic kraut for spring, a refreshing elderflower and rhubarb kraut for summer, or a curried parsnip kraut with orchard pears and garden herbs for autumn, you’ll discover the art of fermentation. Plus, you'll learn how to use brine instead of vinegar to create lacto-fermented pickles—quick to prepare and even healthier than raw vegetables.

LUNCH

Enjoy some of Rachel’s favourite ferments, including rich fermented mushroom pâté and oat-crumbed mackerel with honey-fermented rhubarb and thyme, prepared in the River Cottage kitchen. Afterwards, treat yourself to a delightful dessert, the perfect way to round off your meal.

SESSION THREE

The afternoon will focus on healthy fruit ferments and refreshing drinks. With so many fun ways to ferment fruit, Rachel will guide you through her favorite techniques. You’ll also create a delicious honey-fermented jam, using honey from local bees to add a unique twist.

SESSION FOUR

We’ll then cook the blinis we’ve been fermenting throughout the day and enjoy them with a selection of Rachel’s expertly matured ferments.

SESSION FIVE

As you enjoy your final treats, Rachel will guide you through making her favourite homemade drink, fermented tea, also known as kombucha. She’ll share her passion for brewing kombucha and provide you with a starter kit to take home, along with detailed instructions on how to brew and transform your kombucha into seasonal masterpieces. You’ll also have the chance to sample Rachel’s seasonal creations, like Marmalade & Toast or Gorse kombucha.

DEPARTURE

You’ll have time to chat with your fellow participants and the River Cottage team before wrapping up at 5pm. You’ll head home with copies of the recipes, jars of kraut, kimchi, and pickles you’ve made, along with a honey-fermented jam and a kombucha SCOBY, so you can continue your brewing journey at home.

Course Highlights

  • Hands-on fermenting experience with expert Rachel de Thample
  • Explore the River Cottage farm and enjoy the scenic surroundings
  • Create kraut and pickles using local, seasonal ingredients
  • Learn to ferment drinks such as kombucha
  • Discover fermenting techniques for batters and dairy
  • Master apple cider vinegar and other vinegars from foraged ingredients
  • See how fermentation enhances sweet and savoury dishes
  • Enjoy a two-course lunch featuring fermented creations from the River Cottage chefs
Gut Health & FermentationRiver Cottage Courses
Can’t find the right date? Click here to receive an alert
when new dates are released for this event.

Reviews (18)

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5 / 5 (18 ratings)
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  1. Heather
    –

    Inspirational, informative fun

  2. Steve
    –

    Rachel was incredibly knowledgeable on the Fermentation subject, she didn’t stop giving us information all day. What a lovely lady, made the day go so quick.

  3. Jeanette
    –

    Great food and all fresh and local, fabulous staff, we picked up plenty of tips

  4. Paul
    –

    Superb introduction by a very knowledgeable and enthusiastic teacher

  5. Simon
    –

    Really enjoyed the course and learnt a lot about fermenting. Looking forward to making more at home now.

  6. Henry
    –

    Course was full of content but well paced and a thoroughly enjoyable experience

  7. Julie
    –

    Excellent course, full of useful information

  8. janine
    –

    So informative I learnt lots. Instructions were clear and well explained.

  9. Susan
    –

    Rachel is the best teacher – I will take any class she does.

  10. John
    –

    Covered a good amount. My old brain was bursting at the seams but the written notes and a copy of the River Cottage Handbook No 18 Fermentation has given me loads to have a go at with confidence.

  11. Michael
    –

    “I thoroughly enjoyed the course. This was my second fermentation course at River Cottage and Rachel de Thample is absolutely excellent as a teacher and a host. I learned a lot and I want to keep learning more.”

  12. George
    –

    Brilliant chef for the day, it was amazing thankyou, and really appreciate the hard work and effort that must go on behind the scenes everyday to organise all you do, as well as to do the day itself thankyou.

  13. Zoe
    –

    Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!

  14. Diana
    –

    “Our chef teacher was enthusiastic, friendly and very helpful and informed. I love cooking and I really enjoyed myself. However long you’ve been cooking you can always learn new things and the dishes we made were all delicious.”

  15. Rosie
    –

    “I really enjoyed my day at River Cottage again. Its my second visit and course with Rachel De Thample. She’s so knowledgeable and and full of enthusiasm, it’s contagious. Thank you for a fab day.”

  16. Katie
    –

    Brilliant course leader

  17. Steve
    –

    Rachel was incredibly knowledgeable on the Fermentation subject, she didn’t stop giving us information all day. What a lovely lady, made the day go so quick.

  18. Henry
    –

    “Wonderful to spend a day at the heart of the world of healthy food – even on a cold, grey January day.”