Wild Ferments with Rachel de Thample
£25.00
Receive instant access to the recording and recipes of this extremely popular class.
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.
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.