About

Expert of all things fermented and award-winning author Rachel de Thample, will guide you through a delicious, inspiring day showing you how to make sauerkraut with seasonal ingredients, lacto-fermented mushrooms which you can whip up into a nourishing pate with wild cobnuts and black garlic (an ancient Korean ferment). You’ll also learn how to make a delicious simple fresh cheese made with kefir, sourdough grissini honey fermented figs and kombucha and homemade apple cider vinegar made with local honey and hedgerow finds.