Kirsten K. 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 bestselling 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 is a contributor to Mother Earth News Fair Online.


Check It Out!

Preserving Garlic: Safe and delicious ways to store garlic

Discover all the ways you can eat your own homegrown year-round in delicious ways. Did you know garlic can be fermented, canned, dried, frozen, or marinated? In this class you will learn the ins and outs, the how and why of fermenting your own black garlic, fermenting convenient delicious nutrient dense garlic pastes, and pickling and marinating the cloves for long term storage and enjoyment.
Real Foods Hands On

Speaking At:

Fruit Juice: From sugar to hard cider

If you're new to brewing or fermenting beverages, this class will teach you everything you need to know about understanding sugar in juice and how that relates to the alcohol content. We'll focus on apple juice for cider-making, but the information is important to any brewer.
Real Foods Hands On

Speaking At:

Fermenting Cilantro and Other Tender Garden Herbs for Year-Round Flavor

Say goodbye to drying herbs and hello to fermenting them. Discover the magic of fermentation for nutrition, flavor, and preservation through your garden’s herbs. Fermentation is easy and safe. In this class, learn why this is the best way to preserve tender herbs for superior flavor, and how to do it.
Real Foods Hands On

Speaking At: