Kirsten Shockey

Storey Publishing

Ferment Works


Kirsten K. Shockey and Christopher Shockey are coauthors of award winning The Big Book of Cidermaking; award winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables. Kirsten has also just released Homebrewed Vinegar. These books came from their desires to both help people eat in new ways, both for the health of themselves and the planet. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their local organic food company, Kirsten realized that her passion lay in the wish to both teach people how to ferment and push this culinary art to new flavors. She leads experiential workshops worldwide and online at fermentationschool.com helping people to make, enjoy and connect with their food through fermentation. Christopher is behind the camera.

Books by This Speaker:
Fermented Vegetables
Fiery Ferments
Miso, Tempeh, Natto & Other Tasty Ferments
The Big Book of Cidermaking
Homebrewed Vinegar

Kirsten is speaking in Pennsylvania and 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:

Move over Tofu: Meet tempeh, Indonesia’s fermented bean cake

Homemade tempeh is an easy and delicious nutrient dense plant-based protein. Kirsten K. Shockey will introduce you to this food and 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, you will have a chance to taste it and find out how to easily incorporate it into your meals.
Real Foods

Speaking At:

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

Learn to Make your Own Vinegar

Vinegar is a staple that complements dishes in a way not many condiments can. Here is the thing. While apple cider vinegar has a long history as a folk remedy for a variety of health conditions and has achieved something akin to cult status among natural health enthusiasts many people don't realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. Your homemade vinegars introduce you to flavors you didn’t know were possible as a base ingredient moves through the fermentations, leaving you with delicious flavors and essence to enrich your world. In the demonstration you learn to make apple cider vinegar from scratch but you will also learn how to make vinegar with just about any ingredient.
Real Foods

Speaking At:

Pennsylvania, Sunday 10:00-11:00 a.m., Real Food Stage

Learn to Ferment Herbs for Delicious Preservation and Gut Health

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. When you ferment fresh herbs, culinary or medicinal, you are increasing the magic they have to offer. Beyond preserving the flavor, you are also getting the benefits of consuming fresh herbs and in a sense keeping the herb alive through the live probiotic microbes that are now on board. Fermentation is easy and safe. Award-winning author Kirsten K. Shockey will show you the best way to preserve herbs for superior health and flavor.
Real Foods

Speaking At:

Pennsylvania, Saturday 3:30-4:30 p.m., Real Food Stage

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

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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 K. 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 workshop explores the possibilities for using vegetables from A(sparagus) to Z(ucchini). Bring your curiosity and questions.
Real Foods Keynote

Speaking At:

Pennsylvania, Saturday 10:00-11:00 a.m., Mother Earth News Stage

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: