Kimchi & Kombucha

Join us in this Kimchi & Kombucha Class led by our guest chef and award-winning author, Rachel de Thample, as we delve into the timeless art of fermentation. Uncover the rich history and myriad of health benefits associated with this traditional culinary technique, known for enhancing gut health, strengthening immunity, and infusing dishes with delightful flavours.

In this half-day class, you will start by making a simple sauerkraut recipe, before moving onto preparing kimchi and lacto-fermented pickles. Dive into creating easy sourdough pancakes, ideal for leisurely Sunday mornings, alongside honey-fermented fruit and fermented dairy treats like kefir and cultured butter.

The afternoon session will draw to a close with a delightful dining experience prepared by the Sauce chefs, which will demonstrate the many ways you can incorporate fermented foods into a variety of dishes, paired with a glass of wine.

As a special takeaway, you will have the opportunity to bring home your nutritious jars of ferments, so you can prepare beautiful dishes at home.

In this Seasonal Kimchi & Kombucha class, you will learn:

• Sauerkraut
• Kimchi
• Lacto-fermented pickles
• Sourdough pancakes
• Honey-fermented fruit
• Fermented dairy such as kefir and cultured butter

Please note, the above recipes are for indicative purposes only, and the exact dishes may vary.

Timings: 9:15am -2:00pm approx.

Age: The minimum age required to take this course is 18 years.

Included in this course:

• Welcome coffee & tea
• Delicious seasonal lunch
• A glass of wine
• The recipe pack
• A Sauce by The Langham apron, cloth & tote bag

Please note:

• While we aim to conclude the session at 2:00pm; depending on the pace of the class, this can overrun.
• Bookings for this class close 48 hours in advance.