Kirsten and Christopher Shockey

Storey Publishing

Ferment Works


Kirsten K. Shockey and Christopher Shockey 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. Books by This Speaker: Fermented Vegetables, Fiery Ferments

Kirsten will be speaking at the Pennsylvania Fair.


Check It Out!

Let’s Talk Tempeh: Learn to make your own tempeh

Homemade tempeh is easy and delicious. Kirsten and Christopher Shockey introduce why this fermented bean cake is far from humble: It's healthy for your gut and the planet as a sustainable source of high-quality protein. Learn everything you need to know about how to make tempeh with a variety of grains and beans (even those you grow yourself.) And if you've never had it, find out how to easily incorporate it into your meals.
Real Foods

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Fermenting Vegetables for Preservation, Gut Health, and Out of This World Flavor

You can take vegetables harvested at the peak of their season and preserve them for maximum flavor and nutrition, whether you grow your own or get 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 and Christopher Shockey discuss the health advantages of eating fermented foods and demystify the process by demonstrating both ancient and ultramodern techniques of preservation (which work for small and large quantities). This workshop explores the possibilities for using vegetables from A(sparagus) to Z(ucchini). Bring your curiosity and questions.
Real Foods

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