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Seasonal Fermentation – Winter
February 10, 2018 @ 11:00 am - 4:00 pm£125
Spend the day in King’s Cross magical Skip Garden learning a wide and delicious variety of seasonal fermented foods with author and chef Rachel de Thample.
Throughout the intensive, hands-on day, you’ll learn how to make and maintain your own sourdough starter. We’ll be whipping up some sourdough crumpets and you’ll also learn how to make traditionally fermented (gluten-free) buckwheat pancakes, which we’ll be start with for elevenses.
We’ll also make root veg and traditional kimchi, kraut, probiotic pickles and preserved lemons, before moving on to drinks such as kombucha, jun, ginger beer, kefir and kvass – with seasonal twists like Blood Orange Ginger Beer and Yorkshire Rhubarb Water Kefir.
A delicious Moroccan tagine featuring food from the Skip Garden will be served for lunch, alongside various fermented goodies, dips and breads. The intimate winter workshop will be held in the cosy, wood-oven-warmed yurt and there’ll be a chance to explore the gardens during the day.
You’ll leave with a pot of sourdough, your own jar of kimchi or sauerkraut, which you’ll make on the day, a jun (green tea kombucha) scoby, and a printout of all the recipes from the day.
About Rachel de Thample
A journalist by trade, Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon before moving into food writing. She has written two books encouraging us to eat more veg: Less Meat, More Veg published by Kyle Boks and FIVE published by Ebury.
A lifelong supporter of home-grown, local, organic food, she became Head of Food for the pioneering organic box scheme Abel & Cole, where she still plays a role. Rachel has also helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market and the Market Table.
She currently teaches Preserves at River Cottage HQ in Devon, wild food cookery at Made in Hackney and is a contributing editor for both Locavore magazine and the Green Guide. Her passion and expertise lies in sustainable local food.