Rachel de Thample

Next Level Fermentation

  • Recommended

    $220

    Includes personal feedback and tuition. More

  • $75

    Learn in an online classroom with no more than 20 classmates. More

Course Description

If you’ve already mastered kimchi and kraut or have completed her Fermenting for Taste and Health and are hungry for more fabulous ferments, Rachel de Thample’s Next Level Fermentation Course is the ideal way to up your repertoire.

On this more advanced course, you’ll learn how to transform pulses into homemade miso, local honey into mead (an ancient style of honey wine), apple scraps into apple cider vinegar, cream into cultured butter.

You’ll also learn how to start making your own yogurt with no fancy kit and create easy-to-digest vegan-friendly cheese.

This extensive course will give you the confidence and skill to fill your kitchen with tastebud-tingling ferments but beyond the making, you’ll also learn more about how the science of fermentation as well as the health benefits.

Course outline

  • Fermenting Grains and Pulses

    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 as rhubarb & rose ginger beer.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Rachel de Thample

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Rachel de Thample
    • Certificate of completion
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $220
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $75

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Rachel de Thample

Rachel de Thample - Food & Drink
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon.

She is the author of Less Meat, More Veg, FIVE and Teas & Tonics. She and has served as Commissioning Editor of Waitrose Food Illustrated, Head of Food for the pioneering organic box scheme Abel & Cole and as the Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course. She has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.

Rachel teaches the River Cottage preserves and fermentation courses. Her latest book is the best-selling River Cottage Fermentation Handbook.

Frequently bought as part of this collection

  • The River Cottage Cooking Diploma: Next Level

    Master the entire subject and SAVE 26% when you buy this collection

    12 Courses • 10 Expert Tutors

    River Cottage Next Level Diploma takes your cooking skills onto the next stage with River Cottage's team of chefs led by Hugh Fearnley-Whittingstall.

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