Rachel de Thample - Summer Wellness
The art of making and eating fermented foods is one of the best things you can do to boost your gut-health. Fermentation is also simply a brilliant way to preserve food and add flavour to dishes. Join award-winning author and fermentation expert Rachel de Thample for a delicious, inspiring day showing you how to make sauerkraut with seasonal ingredients, lacto-fermented pickles and kimchi. You’ll also learn how to make a jammy ferment featuring honey fermented fruit, kombucha and homemade apple cider vinegar made with local honey.
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.
| Details | Overview of the day: 10.30am Start the morning with a taste of Rachel's honey fermented jam with an introduction to the day be we venture out to gather produce from the garden. 10.30-11.30am Get an exclusive tour of the Daylesford Kitchen garden where we’ll harvest some ingredients which we will use to make some fabulous ferments which you’ll be able to take home. 11.30-1pm With Rachel’s guidance you’ll make a garden-inspired sauerkraut, fermented pickles and kimchi. 1-2pm A delicious nourishing lunch full of seasonal produce made by the Daylesford chefs, as well as tasters of Rachel’s sauerkraut, kimchi and fermented pickles. 2-3pm After lunch you'll learn about using honey to make phenomenal fruit ferments. You’ll making a jar of the honey-fermented jam you sampled in the morning. Rachel will also demonstrate how to make kombucha, as well as homemade apple cider vinegar with local honey. You’ll get a kombucha starter kit to take home so you can start brewing your own. 3-3.30pm We'll close the day with questions for Rachel and a taster of her homemade kombucha. |
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