Learn everything you need to know to use one of the safest, most flavorful, easiest and healthiest techniques known to naturally enhance and preserve nutrients in your vegetables. You will learn to collaborate with microbes (tiny chefs) so that they do the work for you. Sound too good to be true? Bring your curiosity and questions. Bestselling author, Kirsten K. Shockey will demystify these foods and the process that is both an ancient and an ultramodern technique of food preparation. In this workshop you will explores the possibilities through taste (yes, fun samples) and making your own seasonal ferment to take home and watch bubble on your counter.
Instructor: Kirsten K. Shockey
Kirsten K. Shockey is the co-author of Fermented Vegetables with her husband, Christopher Shockey. They got their start in fermenting foods with their farmstead food company, where they created over 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.