Autumn Fermentation Workshop with Rachel de Thample

Richmonde﻿vents.richmond@petershamnurseries.com020 8940 5230

Petersham Nurseries

Embrace the abundance of autumn by learning how to preserve it in one of the most gut-friendly and delicious ways possible: fermentation.

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.Learn how to boost your immunity as well as flavour with a whirlwind of delicious fermented treats, many of which you’ll be making on the day to take home.Overview of the day:10.30amStart the morning with a taste of Rachel's honey fermented fig jam with fresh kefir cheese with an introduction to the day be we venture out to gather autumnal produce from the garden.10.30-11.30amGet an exclusive tour of the Petersham garden where we’ll harvest some ingredients which we will use to make some fabulous ferments which you’ll be able to take home.11.30-1pmWith Rachel’s guidance you’ll make an autumnal sauerkraut featuring herbs from the garden and a jar of fermented mushrooms.Rachel will also guide you on how to make fresh cheese with kefir as well as her amazing fermented mushroom pate and sourdough grissini which you’ll sample over lunch.1-2pmA delicious nourishing lunch full of seasonal produce made by the Petersham chefs, as well as tasters of Rachel’s fermented mushroom pate and sauerkraut.2-3pmAfter lunch you'll learn about using honey to make phenomenal fruit ferments. You’ll making a jar of the honey-fermented fig jam you sampled in the morning.Rachel will also demonstrate how to make kombucha, as well as homemade apple cider vinegar with local honey and foraged hedgerow fruits such as hawthorn berries. You’ll get a kombucha starter kit to take home so you can start brewing your own.3-3.30pmWe'll close the day with questions for Rachel and a taster of her homemade kombucha.

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