Date: 13th September 2022
Please note this class time has been changed to 15:30 BST (GMT+)
Time: 15:30 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).
After our extremely popular class with Rachel de Thample in May, we have teamed up again for a special Autumn edition which makes the most of the hedgerow fruits that are bountiful this time of year. This class is part of our Focussed Fermentation course, but 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, 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.
This masterclass touches on the basics but delves deeper with more adventurous recipes such as:
Lacto-fermented olives made with hedgerow sloes
English damsons fermented like Japanese umboshi
Homemade apple cider vinegar made with crab apples
Kombucha ketchup made with hawthorns and rosehips
Pâté made with fermented mushrooms, black garlic and walnuts
You’ll learn what to forage in the autumn along with oodles more inspiration on how to weave wild ingredients in future ferments.
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.
