Fermenting Vegetables Webinar with Kirsten Shockey
Advance Registration Sold Out
Fermenting Vegetables for Preservation, Gut Health, and Out of This World Flavor
Wednesday, May 6, 3:00 p.m. CDT (Note the time is CENTRAL. Please plan accordingly!)
You can take nearly any vegetables that you have on hand right now and preserve them for maximum flavor and nutrition, whether you grew your own or got them from a local farmer. Learn to use one of the safest, easiest, most flavorful, and healthiest techniques known to preserve while keeping all of the nutrients alive (as well as increasing their benefit). Sound too good to be true? Kirsten Shockey discusses the health advantages of eating fermented foods and demystifies the process by demonstrating both ancient and ultramodern techniques of preservation (which work for small and large quantities). This webinar explores the possibilities for using vegetables that you already have, from A(sparagus) to Z(ucchini). Bring your curiosity and questions!
This 90-minute webinar is an opportunity to interact with one of the country’s leading authorities on fermentation. It is limited to 100 participants. One of our goals is to give you the opportunity to make fermented vegetables that day based on what you have at home. During the registration checkout you will be asked to share up to 6 vegetable ingredients you have on hand. This will help Kirsten give you some ideas for recipes and prepare for specific questions you might have. On the morning of the May 6, you will receive an email invitation with instructions on how to join the webinar, which is being hosted through Zoom. Please note: An internet connection is required along with the Zoom app. Participants will not have their cameras enabled but you will be able to view the host and participate in the Q & A. More information on Zoom webinars can be found by clicking the link at the bottom of this description. If you have never participated in a Zoom meeting or webinar, we strongly recommend that you read over the tutorial before this event.
About the hosts: Kirsten and husband, Christopher, are the co-authors of Miso, Tempeh, Natto, & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods 20 years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon, and Kirsten blogs at www.ferment.works.
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