Global Ferments
from £195.00
Join our expert Rachel de Thample for hands-on day where you’ll learn about fermenting traditions from around the world, such as Korean kimchi, Japanese miso, Middle Eastern preserved lemons, Chinese chilli sauce and North Caucasus kefir. We’ll dive into making these ethnic staples but with a local, seasonal twist.
Build a pantry full of delicious gut-friendly condiments while learning about the history of fermenting. You'll explore the globe through ferments, learning how to make tongue-tingling creations that will boost meals and your energy levels.
No prior fermenting experience is needed as Rachel guides you through the various processes and techniques.
On this course, we’ll make homemade miso featuring British-grown pulses, explore preserved citrus, learn about the different types of kefi, and make kimchi with a local, seasonal twist. Because it’s a hands-on day, you’ll go home laden with jars full of things you’ve made throughout the day and lunch on the day will feature further tasters of fermented fun. Beyond the making, you’ll also learn more about how beneficial bacteria in these ferments can not only transform your health but can transform your meals into unforgettable delights.
Highlights:
• Learn the science of fermentation as well as the health benefits
• Become a master at making traditional kimchi and seasonal variations
• Make your own miso, learning why fermenting grains and pulses are important for digestive health
• Understand the simple techniques for making Middle Eastern preserved lemons and similar ferments from other areas of the globe like Japanese umboshi
• Discover the magic and history of dairy kefir and water kefir (aka Tibicos) as well as plant-based alternatives. Rachel will also show you how to transform your kefir into a delicious, raw and elegant cheese.
• Delicious two course lunch featuring ingredients grown in the River Cottage Kitchen Garden
• Opportunity to wander around the farm and gather produce for your ferments. You’ll also learn how wild food and fermentation are the perfect partners
• A complimentary recipe pack featuring all the recipes you learned throughout the day
Your day
10:00 - 17:00
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Make yourself at home
Arrive in the stunning River Cottage Cookery School to a taster of what’s come. A breakfast snack featuring some of the things you’ll be making throughout the day will be offered as Rachel takes you on a world tour of fermentation, diving into history and tradition before showing you how to recreate iconic ferments using local and seasonal ingredients.
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Session One
We’ll start the day by gathering ingredients from the garden before heading back to the kitchen to dive deep into the history of one of the world’s most celebrated ferments: kimchi.
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Session Two
Travel to the Middle East as well as Japan to learn about salt-based ferments such as Preserved Lemons and Umboshi Plums. Both are incredible flavour-boosters and have a myriad of creative uses in the kitchen. Rachel will guide you through making a seasonal version while offering oodles of inspiration on how to use them.
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Session Three
Visit other corners of the globe, inspired by Rachel’s travels, learning how to make fermented sauces such as Chinse pickles and chilli sauce, or Curtido, a Salvadorian cabbage relish.
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Lunch
Lunch is always a decadent moment of pause in the busy day and features two courses made with ingredients grown in the River Cottage Kitchen Garden. You’ll also have an opportunity to wander around the farm before heading back into the kitchen. Lunch will feature a seasonal selection of different ferments from Rachel’s and the River Cottage larder.
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Session Four
After lunch, Rachel will show you how to make your own miso and you’ll be making your own version, using koji and local pulses such as Black Badger Peas. You’ll get to try different misos featuring unusual beans and pulses, as well as learn about how age affects the colour and flavour of miso.
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Session Five
Dive into the wonderful world of kefir (a fermented food with one of the most diverse offerings of beneficial bacteria). She’ll guide you through making your own dairy and water kefirs, as well as plant-based alternatives.
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Session Six
You’ll end the day with additional tasters and an opportunity to ask Rachel any questions you may have.
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Departure
Head up to the car park for 5pm with your recipe pack featuring all the recipes you learned throughout the day. You’ll also, of course, have a bundle of jars full of fabulous ferments to take home.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
Further information...
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
Stay in our famous Farmhouse, click here. For other local accommodation click here.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018