SUMMIT: Presentation Page - Rachel de Thample

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Fermenting With Honey: Jun, Honey Soda and Honey Fermented Jam

Rachel de Thample

Discover the magic of fermenting with honey — from brewing delicate Jun tea and fizzy honey soda to creating probiotic-rich honey-fermented jams.

If you enjoy what she has created, follow her on Instagram. This is a wonderful way to get to know each teacher and support the experts who help our fermentation community thrive.

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As part of the Fermentation BONUS Bundle, Rachel has generously included this special bonus with you—it’s yours when you upgrade!

Extracts from the River Cottage Bees & Honey Handbook No. 19.

Hot off the presses, it’s a whole chapter from Austin’s new fermentation cookbook, “Fearless Fermenting,” 33 pages of photos, information, and recipes all about wild vegetable ferments!

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Rachel de Thample

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💖 Favorite Ferments: Kimchi – always, dairy kefir – best homemade but if not always organic, and torshi pickles.

💡 Fermentation Tip: Top tip is to keep salt-based ferments airtight and keep an eye on them if aging long periods and top up with salt and water and ensure you have some sort of covering over the top layer of the ferment. For sugar or honey-based ferments, ensure they’re exposed to air and with honey ferments, stir or shake often.

🏝️ Desert Island Tools: A large chef’s knife, mixing bowl and jars. Ingredients-wise: salt and honey.

Rachel de Thample

Award-winning author

Rachel De Thample is an award-winning author who has worked in food, health and sustainability for more than 20 years.

She the author of seven published books including the River Cottage Fermentation Handbook which won a Guild of Food Writer’s Award, Tonics & Teas and Winter Wellness.

Her latest book is River Cottage Bees & Honey.

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Stay Tuned!

Presentation Expired!

Fermenting With Honey: Jun, Honey Soda and Honey Fermented Jam

Rachel de Thample

Watch This Video For Free For 48 Hours

7 Fermentation Mistakes You Might Be Making

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