In this masterclass you’ll learn how to use kombucha as a starter culture to make a delicious apple and pear chutney, embracing autumnal fruit with both the flavour and health benefits of the fermentation process. As well as the chutney, Rachel will inspire you with other ways of using kombucha to kickstart ferments including homemade nut cheeses and gluten-free sourdoughs. 1 hr masterclass
Please bring your own containers to takeaway anything you make on the day – we are doing what we can to reduce waste and be kind to our planet.

Chef's attending

Add to basket

View all Masterclasses