Wild Food Fermentation Workshop

Join Robin Harford and Fran Hale for this exciting one-day practical workshop on wild food foraging and the art of wild fermentation.

You’ll learn hands-on, ancient, health enhancing ways for increasing the nutritive and healing properties of the detoxifying wild greens we’ll gather together.

While at the same time helping to maintain a healthy gut and healthy body. No need to buy expensive probiotics or supplements anymore.

You’ll learn how to preserve wild edible plants without needing refrigeration or sugar saturated preserves.

Using cheap, readily available ingredients you’ll be able to provide your family and loved ones with delicious, easy to prepare wild sauerkraut and kimchi.

Also how to make kvass, stocks as well as water, goat and nut milk kefir.

Go home with the skills to forage safely, and how to prepare and preserve your wild plants, weeds and cultivated vegetables using the ancient art of wild fermentation.

“I would like to thank you for an absolutely fabulous day. I have never foraged or fermented before but I now feel confident enough to do a bit of foraging and to have a go at fermenting. I especially enjoyed the hands-on nature of the day.” – Dawn Sutherland
“A lovely relaxing and very informative day. We have already had several meals/snacks with wild foods and have a wonderful jar of fizzing Kimchi.” – Alastair Dargue

What You Will Learn on This Wild Food Fermentation Workshop

MORNING SESSION

The day is hands-on, and practical. You’ll learn by doing.

We’ll gather the most abundant and common wild edible plants that we find.

Robin will teach you sustainable gathering protocols, how to identify the top wild edible plants and weeds.

You’ll also discover their nutrition, history and folklore.

AFTERNOON SESSION

Fran will teach you how to prepare the wild foods we gather in the morning and turn them into delicious wild fermented products you can take home.

She’ll cover the pros and cons of fermenting. What the benefits are. What foods traditionally have been fermented. The basic equipment you need. As well as the different types of grains, biofilms and cultures that make up a successful ferment.

There will be lessons in making wild sauerkraut, kimchi, kvass, stocks etc. As well as water and goat milk kefir, including a nut milk kefir.

“Totally loved the introduction to both the foraging and fermentation. I was delighted to find I was able to identify a few plants in the hedgerow a week later and was able to plan what I might do with them. There could be a fermented wild soup coming up on my menu.” – Maitrisara
“I thought it was an amazing day and I learned some great stuff as well as being surrounded by some amazing people. It was one of my best days ever, I really enjoyed every bit of it. You were fabulistic at presenting and made it fun as well as informative.” – Ani Everts

When, Where & How Much?

Wednesday, 25th April 2018

  • Time: 9am-5pm
  • Location: 5 minutes by car from Burton Bradstock, Nr. Bridport, Dorset (venue revealed after booking.)
  • Lunch: Included
  • Early-bird price: £85 (until 1st March 2018) – then £115
  • FULLY BOOKED

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Health Benefits of Fermenting Wild Food

Lactic acid fermentation is ancient. One of the oldest ways humans have preserved food.

Nobody actually knows how long humans have been fermenting, because these practices pre-date written history.

Each type of fermented food has its own qualities and health benefits.

Minerals in fermented foods generally become more bioavailable due to the process of fermentation.

In some parts of the world potentially poisonous plants are fermented in order to break down the toxic compounds into benign forms. Soya beans and cassava are good examples of this.

Sorrel, dock, rhubarb, spinach etc. contain high amounts of oxalic acid. Fermentation can help break this down.

Fermented foods have higher levels of B vitamins than if you simply ate the plants raw. And for vegetarians and vegans, B12 has been shown to increase in some types of fermented products.

In sauerkraut and kimchi, compounds called isothiocyanates have been found to be anti-carcinogenic. Which means they help prevent the mutations that can lead to cancer.

High Vitamin B12 enriched vegetable products tend to be produced by fermentation with certain types of lactic acid or propionic bacteria.

Recently scientists have been exploring psychobiotics, and how maintaining a healthy gut microbiome may help with anxiety, depression, and mental wellbeing.

Including wild fermented products in your diet has the potential to greatly improve your health and wellbeing.

“Well worthwhile and has transformed someone who has been thinking about foraging on & off for over 25 years into a daily forager. Had my first ‘taster’ dinner on Monday with 6 separate foraged veg courses.” – Aaron Davidson

About Your Tutors

ROBIN HARFORD is an ethnobotanist, wild food educator and creator of eatweeds.co.uk. A specialist in wild edible plants, he has been teaching people about their local edible landscape throughout the UK and beyond since 2008.

Robin travels extensively documenting and recording the traditional and local use of wild food plants in indigenous cultures, and more recently his work has taken him to Africa, India, SE Asia and Europe.

He is also a co-director of Plants and Healers International, a non-profit that connects people, plants and healers around the world.

FRAN HALE has had a lifelong love of food and its effects on the body and mind.  In the late 80’s she did a Food Diploma with Prue Leith in London, going on to work as a head chef.

Her fermentation journey started 30 years ago, and she has watched with huge interest the work that has been done into gut health, the human biome and the gut/brain connection.

In 2003 she set up the kitchen for a yoga retreat in India, and saw first hand the connection between what the Yogis ate and their mental and physical wellbeing.

Fran has practiced meditation for many years and, together with yoga, and experimenting on herself, has seen how her own practices change with the different foods and drinks she consumes.