This workshop explores culturing different food and beverages so you will have the confidence to start fermenting at home.

It is a hands-on workshop where you will explore different fermentation aids and techniques.

During the day you will make different types of fermented foods with an emphasis on how to use fermented foods in recipes.

Includes – salt brine immersion – pickled rainbow vegetables – seasoned sauerkraut  – kimchi – relish – kefir – coconut champagne  – ginger beer – processes to create hard and soft fermented tree nut cheeses  – how to present a beautiful cheeseboard – fermented white chocolate cheesecake with seasonal fruit and a hazelnut crust




  • Sunday 29th September 2019
  • Time: 9.30am – 5pm
  • Place: Deliciously Raw Culinary Studio, Gloucestershire, UK
  • Price: £175





Refund Policy: The first 20% of the course fee (s) is deemed as a non-refundable deposit and will be payable in the event of the participant cancelling their place on the programme. For an 80% refund, cancellation must be made at least twelve weeks prior to the start of the programme. For a 50% refund, cancellation must be made at least eight weeks prior to the start of the programme. For a 25% refund, cancellation must be made at least four weeks prior to the arrival date. If a participant cancels within four weeks of the start date of the programme, the total payment is non-refundable.

I look forward to seeing you.
Deliciously yours,

“I love to cook, eat, entertain and grow things. I’d always thought of ‘raw food’ diets as faddy and probably boring. Deborah’s incredibly accessible and entertaining training has changed my perspective. As well as introducing some key techniques, explaining the benefits and principles, she proved that raw food could be treat rather than torment. The recipes are easy to follow and the taste luxurious and delicious. I would highly recommend Deborah’s courses to anyone who is interested in adding another string to their culinary bow or explore the health and vitality benefits of raw food.”

Tricia Jenkins, London

“Deborah is the NIGELLA of the raw food world”

Emma Berry | Beautiful Bakes