Fermenting for Taste and Health with Rachel de Thample
Fermenting for Taste and Health with Rachel de Thample
£45.00 Inclusive
Overview
Fermenting is one of the most ancient and widely used techniques for preparing food and drink. If you love the tangy flavour of sauerkraut, the vibrant taste of fermented vegetables, the delicate fizz of kombucha, the invigorating kick of kimchi, or the soothing qualities of kefir, this is the course for you.
Fermentation transforms food into something not only more nutritious but also more delicious. By incorporating natural, whole, and live foods into your diet, you can boost your healthy gut bacteria.
During this course, you’ll embark on a culinary adventure exploring various realms of fermentation, from krauts and kombuchas to lacto-fermented delicacies. By the end of your journey, your shelves will be lined with bubbling ferments, and your fridge will be stocked with irresistible, meal-enhancing delights.
Rachel will share her skills and secrets, honed over many years of experimentation in her own kitchen and at River Cottage, enriched by inspiration and creativity from fellow fermenters.
Highlights
- Learn the science behind how to ferment vegetables and other foods
- Create delicious recipes for kraut, kombucha, kefir, and lacto-fermentation
- Discover seasonal variations for your ferments
- Learn how to make a SCOBY living culture
when new dates are released for this event.
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Proud to hold the ICSA Centre of Excellence award, we uphold the highest standards in culinary education.
Overview
Fermenting is one of the most ancient and widely used techniques for preparing food and drink. If you love the tangy flavour of sauerkraut, the vibrant taste of fermented vegetables, the delicate fizz of kombucha, the invigorating kick of kimchi, or the soothing qualities of kefir, this is the course for you.
Fermentation transforms food into something not only more nutritious but also more delicious. By incorporating natural, whole, and live foods into your diet, you can boost your healthy gut bacteria.
During this course, you’ll embark on a culinary adventure exploring various realms of fermentation, from krauts and kombuchas to lacto-fermented delicacies. By the end of your journey, your shelves will be lined with bubbling ferments, and your fridge will be stocked with irresistible, meal-enhancing delights.
Rachel will share her skills and secrets, honed over many years of experimentation in her own kitchen and at River Cottage, enriched by inspiration and creativity from fellow fermenters.
Highlights
- Learn the science behind how to ferment vegetables and other foods
- Create delicious recipes for kraut, kombucha, kefir, and lacto-fermentation
- Discover seasonal variations for your ferments
- Learn how to make a SCOBY living culture
when new dates are released for this event.
“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.”
Great food and all fresh and local, fabulous staff, we picked up plenty of tips
Really enjoyed the course and learnt a lot about fermenting. Looking forward to making more at home now.
So informative I learnt lots. Instructions were clear and well explained.
Inspirational, informative fun
“Wonderful to spend a day at the heart of the world of healthy food – even on a cold, grey January day.”
Course was full of content but well paced and a thoroughly enjoyable experience
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.
Superb introduction by a very knowledgeable and enthusiastic teacher
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.
Brilliant course leader
“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.”
Rachel is the best teacher – I will take any class she does.
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.
Excellent course, full of useful information
Well organised, relaxed, great environment to learn – I enjoyed the course and it was inspiring too!
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.
“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.”