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We have the pleasure of hosting Kirsten Shockey in the kitchen studio and on the podcast today, author of the bestselling Fermented Vegetables that was rereleased for it’s 10 year anniversary in April 2024

Kirsten and her partner got into fermenting foods over twentyfour years ago on 40 acres of wooded hillside which grew into their organic food company. Kirsten realised that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavours.

She now leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation at The Fermentation School a womenowned and womenled benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentingchange.substack.com.

We talk about the simplest way to ferment foods, the benefits to our health, how it saves food waste as well as how easy it is. I’ve never been a confident fermenter by Kirsten really did make it easy for the team and I.

We also talk about some unusual fermented foods like natto and tempeh and why those have incredible benefits.

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