Fermentistas in action.jpg
 
 

Vegetables + Salt + time = Yum

 

 

Fiery Ferments Cover

Coming May 2017

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?"

Please pre-order at your local bookstore or from your favorite on-line retailer. Powell's Books, Amazon, Barnes & NobleIndieBound

 

Advanced Praise

Buyers of this book should have two qualities: a love of cooking challenges, and patience. The first because Fiery Ferments moves hot and spicy cooking into a new dimension, and second because fermenting takes a lot of time. I love this colorful and adventurous cookbook and recommend it highly.
— Dave DeWitt, “The Pope of Peppers”
Fans of heat, rejoice! Fans of fermentation, rejoice! Fans of hot ferments, get ready for the book of your lives. Fiery Ferments expertly marries spicy with probiotics. The 70 recipes offered in its pages include those both traditional and modern, and even better, each comes with its own heat index so you know just what kind of fiery ride you’re in for at the onset. If you’ve got a spicy foods lover in your home or in your life (I often joke that my husband puts hot sauce on his hot sauce), Fiery Ferments is a must-have.
— Ashley English, Author of The Homemade Living series
Thanks to my Texas taco residency, my midwestern flavor receptors have been schooled by sauces and spices of all sorts, most of which make you sweat. In spite of 15 years of expanding my palate in the south, I learned so much about hot stuff—the compendium of chiles and other spicy ferments and methods—from Kirsten & Christopher’s book. I can’t wait to share this fabulous resource with students and friends who love turning up the heat with ferments you can easily make at home.
— Kate Payne of Hip Girl’s Guide to Homemaking
Kirsten and Christopher’s diverse collection of approachable and tasty recipes is dedicated to fermented spice and is thus a must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a slight or generous dose of heat.
— Tara Whitsitt, founder (and author) of Fermentation on Wheels
This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and — most especially — delicious for everyone!
— Amanda Blake Soule, editor of Taproot magazine

Become a

Fermentista*

*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.


We do custom small group classes at our farm, or your venue, and are available for consultation for setting up your own fermentation station in your deli, restaurant, or on farm fermentation

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

 

Fermented Vegetables :: The book

 Available to buy :: Powell's Books, Amazon, Barnes & NobleIndieBound

"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

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About Us

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 :: info@ferment.works

Join Our Community :: And Get Our Free E-Course

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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