Vegetables + Salt + time = Yum
We are excited to announce that our new fermentation book is coming soon. We think it is pretty great but don't take it from us, here is an excerpt from the foreword by Darra Goldstein, Editor in Chief, CURED
"Food is life, but as Kirsten and Christopher Shockey demonstrate in this marvelous book, it is also alive. That is, food ferments. It bubbles and churns, froths and foams, releasing compounds that benefit our health. But Fiery Ferments isn’t primarily about nutrition (though that’s a nice bonus). The Shockeys celebrate flavor, specifically flavor that zings, and they are excellent guides into the lively world of fermentation—the wonders of microbial action, the magical transformations it achieves. And what magic! Fiery Ferments travels the globe as the recipes progress from familiar hot sauces and salsas to condiments other cultures enjoy: Haitian pikliz, Indian achar, Indonesian rempah, Yemeni zhug. And they’re all presented in a spirit of experimentation and fun. Why stick to traditional kimchi made with cabbage when you can use nettles, green beans, summer squash, or rhubarb instead?"
*Artist of vegetable fermentation
JOIN US AT AN EVENT, A CLASS, OR CONTACT US FOR CUSTOM CLASSES, OR FERMENTATION STATION CONSULTING.
March 2, 2017 Basic Fermentation Class. Details TBA at The Kitchen at Middleground Farm.
March 7, 2017, 6:30 - 9 pm Mastering Vegetable Fermentation at the Ashland Co-op.
Fiery Ferments! tour starting to take shape!
We are launching at Book Larder in Seattle on May 30, 2017. In the next few weeks I will fill in all the details. Hope you can join us at one of these great independent bookstores.
Kirsten helped us to establish our fermentation program. Not only was she extremely knowledgeable and helpful, she was a true pleasure to spend time with. She has helped us to organize community classes as well as create in-house products. Kirsten has continued to provide advice and guidance long since we worked together. We greatly appreciate everything she has done and will always welcome her as a member of our team.
--Bryan Tremayne, Proprietor Primal Cut Meats, Bend, OR
Farms and Fermentation
We believe farmstead fermentation is a wonderful way for small farms to improve their bottom line by having a value-added product that extends the life of the vegetables they grow. Vegetables may have been headed to the compost pile due to overages become delicious ferments. Contact us for more information.
Connect virtually :: Join the Fermentista's Kitchen Newsletter for stories, tips, and announcements.
Our whole pattern of preserving vegetables has changed since studying kraut making and brine pickling with Kirsten Shockey. We now include fermented food in our diet year round by using this time honored, traditional means of preservation. Kirsten is a true expert and creative artist in the realm of fermenting vegetables. Our refrigerator stores now include nettle kraut, Pickled asparagus and hot peppers. As the season progresses we will continue to make more of these wonderful taste treats. We are especially fond of Kirsten's "Edgy Veggie" medley of mixed brined vegetables with spices. It is wonderful to have these crisp, live foods to add exciting fresh and healthful flavors to our menu. It is great fun, it tastes wonderful and it saves on energy use, as we stock our pantry for the winter from the garden's bounty. Our crocks are active on our kitchen counter through out the season. --Barbara
Listen to our conversation recorded in October with Branden Byers in the Ferm-up Podcast.
Kirsten has an innate ability to combine flavors in a surprising and exciting way. She is Southern Oregon's local treasure of pickling knowledge. A day in her kitchen will give you the ability to preserve your garden's bounty in a time saving, delicious, and healthful way. Goodbye canning, hello pickling! --Carol
"For anyone interested in delving deeper into the fermentation of vegetables, this book is a valuable resource, one of the most impressive new additions to the growing literature of fermentation. Fermented Vegetables offers a thorough review of basic concepts, tools, ingredients, and processes, and a great recipe section, organized by vegetable, perfect for gardeners or anyone looking for creative ideas for using and preserving seasonal abundance."
—Sandor Ellix Katz, Fermentation Revivalist and Author of the Art of Fermentation and Wild Fermentation
"Fermented Vegetables is nothing if not thorough, which is exactly what I was hoping to find in this handsome, detailed, in-depth book. Such good information and so much of it!"
—Deborah Madison, Author of Vegetable Literacy, Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
"Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs."
—Sally Fallon Morell, President The Weston A. Price Foundation, author of Nourishing Traditions
"How to do it and what to do with it! This book covers all the aspects of fermentation. Eggplant, kimchees, fermented Basil, sweet to savory. All you need to know lies in this book. Le pigeon now has a new "how to" to grace our book shelves."
—Gabriel Rucker, Le Pigeon restaurant, Portland, Oregon
Join us at on our homestead for a some special intimate intensive hands-on classes this year. We are going to deep dive into lacto-fermenatation through vegetables. We will get our ingredients from a local organic farm (that happens to run a small on-farm fermentory.)
You will learn how to ferment vegetables using various techniques from around the world. We will go through and taste ferment experiments in our fermenting cave. We want to concentrate on technique and flavor and of course what is going on—in the ferment and in our bodies. The class includes lunch everyday that will be made together allowing another opportunity for you to immerse yourself in fermentation. Students will have access to our library and the many journal papers and studies we have printed out.
We will offer our field for camping for those that want to pitch a tent and enjoy the rustic amenities—composting toilet, solar shower, a beautiful creek and goats in the next field over, Other staying options include the Applegate Lodge or Airbnb.
3-day Fermentation Intensive. Arrive Friday at noon ready to dive into the brine. We will get to know one another over lunch and begin the fermentation discussion and learning that takes us through Sunday. Cost includes all materials and hearty lunches. Cost $490.00
Space is limited to allow for a intimate intensive learning environment. Register soon. The current class is SOLD OUT. We do not have our Fall class scheduled at this time.
We will email you a syllabus/schedule upon request.
Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.
They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.
Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars. At the end of the day they go to bed exhausted and knowing life is good.
We would love to hear from you :: email@example.com