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Global Ferments

Only 4 dates left

Global Ferments

£195.00 Inclusive

Early Bird Discount
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18 Jan
£195.00
12 Apr
£195.00
28 Jun
£195.00
19 Jul
£195.00 £156
1 day
Adult
Close
10:00 - 17:00

Discover the World of Global Fermentation at River Cottage

Spend the day exploring the exciting world of global fermentation at River Cottage, guided by fermentation expert Rachel de Thample, author of the River Cottage Fermentation Handbook, Winter Wellness, and Teas and Tonics.

Your day begins by learning how to create a pantry full of delicious, gut-friendly condiments from around the world. You will go beyond the basics and discover how to make your own homemade miso using British-grown pulses, preserve citrus for bursts of vibrant flavour, explore different types of kefir, and craft seasonal kimchi with a creative twist.

Rachel will guide you through each fermentation process, sharing expert tips and explaining how these foods can support gut health, boost energy, and add unforgettable flavours to everyday meals.

This hands-on global fermentation course at River Cottage will leave you confident to experiment with fermentation at home. You will take home jars of your own creations and enjoy a tasty lunch featuring more fermented delights, ready to share and enjoy with friends and family.

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.

ARRIVE

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 Rachel and start the day with tea, coffee, and a breakfast snack.

SESSION ONE

Rachel will begin by taking you on a journey through the world of fermentation, sharing its history and teaching you how to create iconic ferments using local, seasonal ingredients. We’ll then start the day by picking fresh produce from the garden, before heading to the kitchen to explore the story and techniques behind one of the world’s most celebrated ferments: kimchi.

SESSION TWO

Take a journey to the Middle East and Japan to discover salt-based ferments like Preserved Lemons and Umboishi Plums. These flavour-packed ingredients have endless creative uses in the kitchen. Rachel will guide you through making a seasonal version and share plenty of inspiration.

SESSION THREE

Explore more global flavours with Rachel, as she shares how to make fermented sauces like Chinese pickles and chili sauce, or Curtido, a tangy Salvadoran cabbage relish.

LUNCH

Enjoy a delicious two-course lunch prepared by our River Cottage chefs using ingredients from the Kitchen Garden. You’ll also sample a seasonal selection of ferments from Rachel’s and the River Cottage larder.

SESSION FOUR

After lunch, Rachel will show you how to make miso using koji and local pulses like Black Badger Peas. You’ll also taste different misos made with unique beans and learn how aging influences their colour and flavour.

SESSION FIVE

Explore the world of kefir, a fermented food full of beneficial bacteria. Rachel will guide you in making your own dairy and water kefirs, as well as plant-based alternatives.

SESSION SIX

End the day with more tastings and an opportunity to ask Rachel any lingering questions.

DEPARTURE

You’ll have time to chat with fellow participants and the River Cottage team before wrapping up at 5pm. Take home copies of the recipes and jars of your delicious ferments to enjoy!

Course highlights

  • Get hands-on with gut-friendly condiments with expert Rachel de Thample
  • Explore the River Cottage farm and enjoy the scenic surroundings, picking inspiration from seasonal produce
  • Learn the history of fermentation and discover how it enhances meals, supports gut health, and boosts overall energy
  • Make homemade miso using British-grown pulses and learn tips for perfect texture and flavour
  • Discover the different types of kefir and how to incorporate them into your daily cooking
  • Learn to craft kimchi with a seasonal twist, experimenting with flavours to suit your taste
  • Enjoy a two-course lunch featuring fermented creations prepared by 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
Two women in the River Cottage kitchen collaboratively preparing food, surrounded by ingredients
A plate of fermented vegetable dish served on a table.
A woman prepares food in the River Cottage kitchen
A winding pathway leading to the River Cottage Kitchen garden filled with colourful flowers
A vibrant assortment of fresh herbs and vegetable's arranged on a wooden table.
A group of different ferments displayed on a table.
Two women in the River Cottage kitchen collaboratively preparing food, surrounded by ingredients
A plate of fermented vegetable dish served on a table.
A woman prepares food in the River Cottage kitchen
A winding pathway leading to the River Cottage Kitchen garden filled with colourful flowers
A vibrant assortment of fresh herbs and vegetable's arranged on a wooden table.
A group of different ferments displayed on a table.

Proudly Accredited & Award-Winning

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

Discover the World of Global Fermentation at River Cottage

Spend the day exploring the exciting world of global fermentation at River Cottage, guided by fermentation expert Rachel de Thample, author of the River Cottage Fermentation Handbook, Winter Wellness, and Teas and Tonics.

Your day begins by learning how to create a pantry full of delicious, gut-friendly condiments from around the world. You will go beyond the basics and discover how to make your own homemade miso using British-grown pulses, preserve citrus for bursts of vibrant flavour, explore different types of kefir, and craft seasonal kimchi with a creative twist.

Rachel will guide you through each fermentation process, sharing expert tips and explaining how these foods can support gut health, boost energy, and add unforgettable flavours to everyday meals.

This hands-on global fermentation course at River Cottage will leave you confident to experiment with fermentation at home. You will take home jars of your own creations and enjoy a tasty lunch featuring more fermented delights, ready to share and enjoy with friends and family.

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.

ARRIVE

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 Rachel and start the day with tea, coffee, and a breakfast snack.

SESSION ONE

Rachel will begin by taking you on a journey through the world of fermentation, sharing its history and teaching you how to create iconic ferments using local, seasonal ingredients. We’ll then start the day by picking fresh produce from the garden, before heading to the kitchen to explore the story and techniques behind one of the world’s most celebrated ferments: kimchi.

SESSION TWO

Take a journey to the Middle East and Japan to discover salt-based ferments like Preserved Lemons and Umboishi Plums. These flavour-packed ingredients have endless creative uses in the kitchen. Rachel will guide you through making a seasonal version and share plenty of inspiration.

SESSION THREE

Explore more global flavours with Rachel, as she shares how to make fermented sauces like Chinese pickles and chili sauce, or Curtido, a tangy Salvadoran cabbage relish.

LUNCH

Enjoy a delicious two-course lunch prepared by our River Cottage chefs using ingredients from the Kitchen Garden. You’ll also sample a seasonal selection of ferments from Rachel’s and the River Cottage larder.

SESSION FOUR

After lunch, Rachel will show you how to make miso using koji and local pulses like Black Badger Peas. You’ll also taste different misos made with unique beans and learn how aging influences their colour and flavour.

SESSION FIVE

Explore the world of kefir, a fermented food full of beneficial bacteria. Rachel will guide you in making your own dairy and water kefirs, as well as plant-based alternatives.

SESSION SIX

End the day with more tastings and an opportunity to ask Rachel any lingering questions.

DEPARTURE

You’ll have time to chat with fellow participants and the River Cottage team before wrapping up at 5pm. Take home copies of the recipes and jars of your delicious ferments to enjoy!

Course highlights

  • Get hands-on with gut-friendly condiments with expert Rachel de Thample
  • Explore the River Cottage farm and enjoy the scenic surroundings, picking inspiration from seasonal produce
  • Learn the history of fermentation and discover how it enhances meals, supports gut health, and boosts overall energy
  • Make homemade miso using British-grown pulses and learn tips for perfect texture and flavour
  • Discover the different types of kefir and how to incorporate them into your daily cooking
  • Learn to craft kimchi with a seasonal twist, experimenting with flavours to suit your taste
  • Enjoy a two-course lunch featuring fermented creations prepared by 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 (8)

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5 / 5 (8 ratings)
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  1. janine
    –

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

  2. 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.”

  3. 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.”

  4. Susan
    –

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

  5. Jeanette
    –

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

  6. 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.

  7. Matthew
    –

    Great course, it was great that we even changer the course slightly on the day. The enthusiasm of the instructor was clear. The only constructive feedback I would give is sometimes we would go over far too much information, variations etc in a short period of time so you don’t take it in.

  8. Zoe
    –

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