Date: 10th May 2022
Time: 14:30 BST (GMT+1)
Duration: 2 hours
Location: Online, a Zoom link will be available in the PDF download when you purchase a ticket.
This event will be recorded and every purchase will receive the recording. (You do not need to attend the live event).
Plant Academy is so excited to partner with Rachel de Thample for a special Wild Ferments Masterclass as part of our Focussed Fermentation course. This class is open to everyone to join and gives you a taster of the course.
Foraging is not only free and the perfect way to connect with nature, but gathering wild ingredients also provides you with some of the best kick starters for vivacious ferments as their deeper perineal roots can access a richer source of bacteria to get your kimchis, krauts and kombuchas bubbling with gut-friendly goodness.
In this masterclass, you’ll learn how to forage and use wild ingredients in ferments, including how to harvest and use sea water which has the perfect salinity to use as a brine in fermented pickles.
Rachel will take you through how to gather wild garlic to make a fermented pesto, as well as brined wild garlic capers. She’ll enthuse about the multiple uses of dandelions, showing you how to turn the leaves and flowers into kimchi and the coffee-like roots into a nourishing kombucha. You’ll also learn how to make a probiotic version of elderflower fizz and sea water radish pickles with wild dulse.
Rachel will be teaching the course from her Charmouth kitchen in Dorset which is minutes from the stunning Jurassic Coast.
RACHEL DE THAMPLE is an award-winning author who has worked in food, health and sustainability for more than 20 years. She teaches fermentation and wild food courses at River Cottage in Devon and Petersham Nurseries in London and was Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course.
She worked as Head of Food for the organic retailer Abel & Cole and was the Commissioning Editor of Waitrose Food Illustrated. She’s written six books including Tonics & Teas and the River Cottage Fermentation Handbook. She also studied sustainable food systems at University College London and was instrumental in setting up the award-winning Crystal Palace Food Market. She’s a regular contributor to The Simple Things magazine.
