Next Level Fermentation

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 talks you through the science of fermentation and how you can use fermented foods to boost gut health.

In the morning you’ll learn why fermenting grains and pulses are important for digestive health. You’ll then learn how to ferment gluten-free flours to make nutritious breads such as buckwheat sourdough or a rye sourdough ginger cake with rhubarb or pears from our garden. You’ll learn about how fruit can energise your ferments and starter cultures.

This session is all about taking fruit and veg ferments to the next level. You’ll make a wonderful kimchi with a seasonal River Cottage Kitchen Garden twist as well as an incredible Japanese inspired ferment similar to umboshi. You’ll also learn how to make fermented dips, soups and condiments, such as fermented hawthorn and rosehip ketchup.

Rachel will talk you through the benefits of fermenting dairy and nuts – for both taste and health. Then, you’ll make a vegan cheese using fermented nuts and seeds. In this session, you’ll learn all about the difference between prebiotics and probiotics, and how you can get a healthy balance in your diet.

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.

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.

We’ll then move into fermented drinks and tonics, making a seasonal fruit mead as well as homemade vinegar featuring fruit scraps and local honey.

At the end of the day, you’ll be cooking your fermented buckwheat batter to make little blinis, which we’ll try with additional tasters. You’ll also have an opportunity to ask Rachel any questions you may have.

Head up to the car park for 5pm with your recipe pack featuring all the recipes you learned throughout the day, as well as a signed copy of Rachel’s River Cottage Fermentation Handbook. You’ll also, of course, have a bundle of jars full of fabulous ferments to take home.