Kirsten 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 North Carolina, Oregon, Pennsylvania Fairs


Check It Out!

The Magic of Koji Preserving food with fungus

Koji is a mold with many superpowers: It can amplify flavor, tenderize meat, ferment foods, and produce pickles. Authors Kirsten Shockey (Fermented Vegetables and Miso, Tempeh, Natto) and Meredith Leigh (The Ethical Meat Handbook and Pure Charcuterie) lead an info-packed presentation on cultivating koji and using it for countless applications, including making bread, curing salami, and preparing homemade miso. Never look at mold the same way again!
Real Foods Keynote

Available In:

North Carolina, Saturday 11:30-12:30 p.m., Mother Earth News Stage
Pennsylvania, Friday 5:00-6:00 p.m., Real Food Stage

Fermenting Herbs for Health and Flavor

Fermentation frees many of the nutrients in our food, making them more available to our bodies. Imagine the possibilities of fermenting plants that heal! Kirsten Shockey talks about blurring the line between food and medicine and bringing botanicals into our lives through delicious fermented beverages, condiments, and herbal pastes.
Real Foods Keynote

Available In:

North Carolina, Sunday 11:30-12:30 p.m., Mother Earth Living Stage
Oregon, Sunday 3:30-4:30 p.m., Mother Earth Living Stage
Pennsylvania, Sunday 2:00-3:00 p.m., Mother Earth Living Stage
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