#255 The Benefits of Fermenting Vegetables with Kirsten Shockey
9th Jul 2024
We have the pleasure of hosting Kirsten Shockey in the kitchen studio and on the podcast today, author of the best-selling Fermented Vegetables that was re-released for it’s 10 year anniversary in April 2024.
Kirsten and her partner got into fermenting foods over twenty-four years ago on 40 acres of wooded hillside which grew into their organic food company. Kirsten realised that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavours.
She now leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation at The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentingchange.substack.com.
We talk about the simplest way to ferment foods, the benefits to our health, how it saves food waste as well as how easy it is. I’ve never been a confident fermenter but Kirsten really did make it easy for the team and I.
We also talk about some unusual fermented foods like natto and tempeh and why those have incredible benefits.
Episode guests
Kirsten K. Shockey and Christopher Shockey, are authors of the best-selling Fermented Vegetables to be rereleased April 2024 as a completely revised 10th Anniversary edition, they also wrote award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and Kirsten is the author of award-winning Homebrewed Vinegar
The Shockeys got their start fermenting foods over twenty-four years ago on 40 acres of wooded hillside which grew into their organic food company. Kirsten realized that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavors.
Kirsten leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. She is a mother, grandmother and co-founder ofThe Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentingchange.substack.com.
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