Free Lecture
Fermentation and Drying
Natural Chef
Free Gut Health and Fermentation Lecture
Rachel De Thample
Natural Chef Course Director
Qualifications: Trained Natural Chef
Background: 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, Tonics & Teas, Gifts from the Modern Larder (Oct 2019) and The River Cottage Fermentation Handbook (Sept 2020). She has served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole, where she worked for 12 years. She helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market and the Edible Garden.
Rachel will show you 4 tips to enhance your food at home using some of the world’s most ancient preserving techniques including Drying and Fermentation and you will learn to make:
1. Homemade Vegetable Stock Powder
Instead of buying this pre-made, Rachel will show you how easy it is to use up your vegetables to make a healthy and delicious stock that you can add to enhance any broth, soup or stew.
2. Dried Mushrooms
Often sold as a luxury item in health food stores, this super simple immune-boosting technique will not only add flavour to your dishes but won’t break the bank.
3. Classic Sauerkraut
Sauerkraut is at the height of popularity right now due to its gut-friendly properties, but did you know how simple it is to make? Learn how with CNM Natural Chef.
4. Fermented Jam
Use up any seasonal fruit you having lying around with this interesting and simple tip for a refined-sugar-free, fermented Jam using only two ingredients.
Always consult a qualified health practitioner for individualised advice.
