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 Texas, North Carolina, Oregon, Pennsylvania Fairs


Check It Out!

Make Your Own Condiments with Fermentation

We all love condiments, from the standard ketchup and mustard to pungent hot sauces and flavorful chutneys, because they add flavor and pizzazz to our meals. But what if you knew they were also good for adding probiotics, nutrients, and digestive health to your body? (And fermenting your own saves you money.) Fermented condiments are a win-win. This session teaches your how to create your delicious condiments with easy and safe fermentation techniques.
Real Foods

Available In:

Texas, Saturday 2:00-3:00 p.m., Real Food Stage
North Carolina, Sunday 3:30-4:30 p.m., Real Food Stage
Oregon, Sunday 11:30-12:30 p.m., Real Food Stage

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.

Available In:

Pennsylvania, Saturday 5:00-6:00 p.m., Real Food Stage

Hands on Demystifying Miso

Miso provides plenty of flavor and some pretty mind-boggling health benefits. In this hands-on workshop, Kirsten Shockey talks about why this top-shelf ferment is so incredible, why it develops so much flavor, and how to make it. Leave with a jar of your own, along with the skills to make more at home. Note: An extra pass is required for this workshop. Space is limited, get your passes today
Real Foods Hands On

Available In:

Texas, Sunday 10:00-11:00 a.m., Hands-On and Extended Workshops
North Carolina, Saturday 5:00-6:00 p.m., Hands-On and Extended Workshops
Oregon, Saturday 2:00-3:00 p.m., Hands-On and Extended Workshops

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

Available In:

Texas, Sunday 3:30-4:30 p.m., Mother Earth News Stage
Oregon, Saturday 10:00-11:00 a.m., Mother Earth News Stage
Pennsylvania, Sunday 11:30-12:30 p.m., Mother Earth News Stage