Next Level Fermentation

Course outline

• Fermenting pulses and grains

  Pulses and grains can tax your digestive system but the simple art of fermenting them helps transforms them, not only making them easier to digest, but also, more delicious.

  We’ll make dosas with English grains, a Spanish-style omelette with fermented yellow split peas (the perfect vegan egg substitute) and homemade miso with locally-grown pulses.

• Fermenting nuts and dairy

  Learn how to whiz nuts into delicious, easy-to-digest nut cheeses, batches of kombucha-cultured creme fraiche (which you can churn into butter) and an incredibly easy homemade yogurt using a thermos.

• Fermenting fruit

  Turn your apple scraps into a stunning homemade apple cider vinegar (learning about acetic acid).

  Learn how to ferment fruit with honey by making a honey-fermented hedgerow jams, learn how to ferment fruit with salt by making umboshi damons and preserved lemons and more.

• Mead and ginger beer

  Rachel will show you how to transform local honey and hedgerow fruit into a stunning ancient wine called black mead.

  You’ll also learn how to make your own ginger beer starter and then give your brew a seasonal spin, such rhubarb & rose ginger beer.