Vegetables + Salt + time = Yum
We are excited to announce that our new fermentation book will be shipping May 20th.. 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?"
"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
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
We are constantly trying to support folks who want to ferment their vegetables and we are continually adjust this space in order to help each of you make and enjoy amazing fermented vegetables. We have added a Free Fermentation E-Course for that very reason. It covers a lot of basics and is designed to be easy and help you feel comfortable with the process. (Yup, there is even a shopping list for the projects.) When you sign up and this course will come straight to your in-box for the next 7 days.
We want to help each of you broaden your perception of what is a fermented vegetable and adjust that to your culinary style. We respect your in-box so you won't get a lot of mail from us. We reach out when there is something new and exciting to share. We send announcements for new and share special recipes through MailChimp. Welcome and Thank you!
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