I Festival de fermentación in Pamplona Spain
May
22
to May 26

I Festival de fermentación in Pamplona Spain

Yes, the same place as the famous running of the bulls craziness. That fun will be later in July. We will be there as one of the main speakers and workshop leaders for this multi-day festival that is becoming one of Europe’s best fermentation festivals. Kirsten will be presenting on the 24th at 19:00 on fermentation and digestive health. More workshops information as its confirmed.

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Mother Earth News Fair in Albany Oregon
Aug
3
to Aug 4

Mother Earth News Fair in Albany Oregon

Our home state MENF and our annual opportunity to meet all the ferment makers in the West Coast. We will both be there and leading the following workshops:

  • Make Your Own Condiments with Fermentation

  • (NEW) Hands on: Demystifying Miso

  • Fermenting Vegetables for Preservation, Gut Health, and Out of This World Flavor

  • Fermenting Herbs for Health and Flavor

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Koji Magic
Sep
8
7:00 PM19:00

Koji Magic

We will be teaming up with a good friend and amazing chef Jeremy Umansky at this Beard nominated delicatessen and bakery Larder in Cleveland Ohio to explore what we are both doing with Koji. Jeremy has been a mentor to us in our exploration of Koji and this is a wonderful opportunity to work with him at his award-winning community eatery.

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Roundtable Discussion with NYC Contributors to our new Book
Sep
17
7:30 PM19:30

Roundtable Discussion with NYC Contributors to our new Book

We will be discussing Miso, Tempeh, Natto & Other Tasty Ferments with three contributors to it, all based in the New York area! Cheryl Paswater of Contraband Ferments, Ken Fornataro of culturesgroup and Ann Yonetani of NYrture New York Natto will be joining us at the Greenlight Bookstore at Prospect Lefferts Gardens in Brooklyn.

This will be one of those magical evenings when any questions can be answered, maybe with different answers, but all from a place of knowledge and passion for these ferments. We hope you can join us and fill the bookstore. Sampling and signing (sampling of tasty ferments, signing of books) although if you come with your favorite tub of miso we will do our best to sign it for you.

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Wisconsin Fermentation Fest
Oct
12
to Oct 13

Wisconsin Fermentation Fest

  • Reedsburg Area Chamber of Commerce (map)
  • Google Calendar ICS

Kirsten will be returning after a few years and for Christopher this is his first time to this annual event that brings together farmers, chefs, artists, poets and performers in beautiful Sauk County Wisconsin. Classes and schedules are forming so stay tuned…

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Fermentation Congress in Oaxaca Mexico
Oct
17
to Oct 20

Fermentation Congress in Oaxaca Mexico

The 2nd Fermentation Congress in Oaxaca, Mexico. Workshops, conferences and tastings with local and foreign experts from different genres of fermentation. Pulque, Tuba, corn whiskey and other fermented beverages. Corn and beans fermented with koji (that’s us!) and more Asian ferments.

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Mother Earth News Fair in North Carolina
Apr
27
to Apr 28

Mother Earth News Fair in North Carolina

  • WNC Agricultural Center (map)
  • Google Calendar ICS

Kirsten will be leading four workshops, including two brand new ones.

  • (NEW) The Magic of Koji: Preserving food with fungus, Saturday 11:30-12:30pm

  • Make Your Own Condiments with Fermentation, 2:00-3:00pm

  • (NEW) Hands on: Demystifying Miso, Sunday 10:00-11:00am

  • Fermenting Vegetables for Preservation, Gut Health, and Out of This World Flavor, Sunday 3:30-4:30pm

Here is the full schedule

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Mastering Vegetable Fermentation on the Farm
Apr
20
9:00 AM09:00

Mastering Vegetable Fermentation on the Farm

Class is Full, contact us to be put on a wait list.

Come join us at our commercial fermentation kitchen on our farm in the mountains of Southern Oregon. You will learn to master all types of vegetable fermentation, made from fresh and tasty organic produce from neighboring farms. Lunch is provided and we accommodate all types of diets upon request. This is a great chance for you to make recipes with us and get all of your questions answered. Its a lot of fun and you will take home a lot of your own ferments!

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Make Your Own Hard Cider or Vinegar at Ashland Library
Feb
17
1:00 PM13:00

Make Your Own Hard Cider or Vinegar at Ashland Library

Johnny Appleseed never came this far west, so the pioneers of the Rogue Valley had to plant their own apple trees if they wanted fresh cider, hard cider, or vinegar. Today in our Valley, many heirloom apple and pear trees’ fruit drop to the ground unused. Learn how to turn apples into hard cider and vinegar. In this class you will learn the science behind turning fresh fruit juice to delicious hard cider and vinegar.

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Mother Earth News Fair in Belton Texas
Feb
16
to Feb 17

Mother Earth News Fair in Belton Texas

  • bell county expo center (map)
  • Google Calendar ICS

Kirsten will be leading workshops Fermenting Vegetables from A to Z: Preserving the harvest and Fermented Condiments. The only Mother Earth News Fair in the Midwest so if you are a midwesterner head south for a break from the weather in Texas and join Kirsten in these workshops.

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Fermenting from the Ground Up at Gold Hill Library, Oregon
Feb
2
1:00 PM13:00

Fermenting from the Ground Up at Gold Hill Library, Oregon

Carrots, Parsnips, and Beets—oh my! Rutabagas, kohlrabi and onions; horseradish, daikon and turmeric; turnips, celeriac, and garlic. The list goes on... and what do all of these vegetables have in common? They ferment beautifully and happen to be in season in the winter! They are also root veggies which are high in antioxidants, vitamins, and other nutrients the absorb from growing in the soil. In this hands-on class, you will taste fermented root vegetables in delicious condiments and side salads, and then make your own. Step up your flavor and gut health game by learning to ferment roots with Kirsten Shockey, local author and fermentation expert.

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Masterclass de Fermentados!
Jan
14
to Jan 15

Masterclass de Fermentados!

  • Calle Luis Pasteur 5515, Vitacura, Región Metropolitana, Chile (map)
  • Google Calendar ICS

We will be starting 2019 with a celebration of the release of Fermented Vegetables in Spanish by Gaia Editions of Alfa Omega S.L. of Madrid Spain by teaching our first class in Spanish in Santiago Chile! Actually our son Kelton will be providing the translation for this two-day course available for registration here. We are being hosted by Brann Academy, which is the first gastronomic specialization academy in Chile. We are proud to be the first to bring fermentation arts to Chile and the city of Santiago. If you are looking to get out of winter and jump deep into summer while polishing up your Spanish then think about joining us!

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Fermentation Class at Chirimoya Alegre
Jan
13
11:00 AM11:00

Fermentation Class at Chirimoya Alegre

Desde Oregon, US, nos visitan Kirsten K. Shockey y Christopher Shockey, expertos en fermentación de vegetales con más de 20 años dedicados a la producción de alimentos orgánicos y a la educación del arte de la fermentación. 

Nos darán una clase de 3 horas en las que se abordará:

¿Por qué fermentar?
¿Qué beneficios aportan a nuestra salud los alimentos fermentados?
¿Cómo fermentar? Formas simples y seguras de fermentar vegetales

Demostración y degustación de recetas con ingredientes locales y de estación.

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Mother Earth News Fair - Kansas
Oct
13
to Oct 14

Mother Earth News Fair - Kansas

This will be our first trip to Kansas, where we will be giving two keynote presentations and two hands-on workshops.

Keynotes & Hands-on Workshops:

  • Preserving Your Harvest through Fermentation: From A to Z
  • Ferment Your own Condiments to add Probiotic Flavor to Every Meal
  • Hands-on: Mastering Kimchi
  • Hands-on: Discover Fermented Mustards
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Probiotic Pickles : Hands on Fermentation Class
Oct
4
6:30 PM18:30

Probiotic Pickles : Hands on Fermentation Class

Pickling is the art of acidifying vegetables for flavor and preservation. But these aren’t your grandmother’s vinegar pickles, from asparagus to zucchini any vegetable can be pickled with fermentation. Learn the art and science behind lactic acid fermentation, taste the incredible flavors this method has to offer and learn how these foods are an important piece of gut health. And finally put it into practice by using fall vegetables to make your very own jar of fermented pickles to take home.

Register here

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Sep
8
10:00 AM10:00

BYOV Bring Your Own Vegetables (to ferment for health and flavor!)

Proud Fermentistas at .kitchen home.JPG

This class is a workshop where we invite you to bring your own garden vegetables (or your favorite vegetables from your favorite farmer) to our fermentation kitchen to process into delicious ferments. We offer our guidance and help, salt and a selection of spices, and our commercial sized sinks and processing equipment, as well as the camaraderie of other fermentistas.

We will open the kitchen at 10 am and close it at 4 pm. You are welcome to drop in anytime we are open. Email us for instructions on how to get here.  kirsten @ ferment.works

You bring your vegetables.

How many? As many pounds and varieties you think you have the energy to process.

What kind? We have ideas for any variety of vegetable you want to bring. If you send us a list of what you have in mind we will send you some ideas and any ancillary ingredients you might need.  

You bring your own fermentation vessels.

What kind? Jars, crocks, whatever you have. When you sign up we can talk about what you have and what you will need given your preservation plan. 

You bring a sack lunch.

You bring $20 for the workshop.

We will be holding a second open workshop on October 6th if this date doesn't work for you. See calendar. Space for this class is limited so contact us to reserve your spot.

To reserve your spot email :: kirsten @ ferment.works

phone :: 541.846.0312

 

 

 

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Mother Earth News - Oregon!
Aug
4
to Aug 5

Mother Earth News - Oregon!

Join us in our home state, where fermentation is a big deal. We will be in the spotlight giving two keynote presentations and two hands-on workshops.

Keynotes & Hands-on Workshops:

  • Preserving Your Harvest through Fermentation: From A to Z
  • Ferment Your own Condiments to add Probiotic Flavor to Every Meal
  • Hands-on: Mastering Kimchi
  • Hands-on: Discover Fermented Mustards
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American Culinary Federation National Convention & Show
Jul
15
to Jul 19

American Culinary Federation National Convention & Show

  • Hyatt Regency New Orleans (map)
  • Google Calendar ICS

Chef Kirsten will be leading the class Hands-on Workshop: Hot, Funky & Flavorful on the opening day of the Cook. Craft. Create. ACF National Convention & Show. The ACF is a professional organization of chefs and cooks that has been around since 1929. Very excited to be brining fermentation to these professionals. 

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Fermented Hot Sauce on tHe Home Medicine Summit 2018
May
18
to May 26

Fermented Hot Sauce on tHe Home Medicine Summit 2018

link below

Registration is open and FREE tickets are now available for Marjory Wildcraft’s: Home Medicine Summit 2018

I received a sneak preview of this year’s speaker lineup earlier this week…given we are one of the speakers. It looks like a great line up. Kirsten will be sharing the how to for fermented hot sauce. This talk will air at 8 am (CST) on May 18, 2018 and run until the following Saturday until 8 am (CST).

Marjory’s pulled together an incredible lineup of 42+ experts who promise to set you free of drugstores by showing you how to be NATURALLY healthy, for pennies on the dollar.

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Cooking in Indonesia
May
13
to Jun 4

Cooking in Indonesia

Kirsten is returning to Indonesia after 40+ years away. She will be joining her father, who brought the family to the island of Ambon to research for his PhD. He is back to update his book and Kirsten is back to master the cooking techniques and flavors of this delicious cuisine. Future book in the works? ;)

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Fermentation Class Intensive on our Farm
May
5
to May 6

Fermentation Class Intensive on our Farm

An intensive, hands-on class here at our farm. We dive into fermentation through organic vegetables at a local farm. We will hit the fermentation cave to taste dozens of ferments. Home-cooked lunch every day featuring, what else, fermented foods. Local beer, cider and wine complete the fermented menu. With two books in the works and touring this may be our only farm intensive this year!

Register here

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Mother Earth News Fair - North Carolina
Apr
28
to Apr 29

Mother Earth News Fair - North Carolina

  • Western North Carolina Agricultural Center (map)
  • Google Calendar ICS

Join us in North Carolina where we will be giving two keynote presentations and two hands-on workshops.

Keynotes & Hands-on Workshops:

  • Preserving Your Harvest through Fermentation: From A to Z
  • Ferment Your own Condiments to add Probiotic Flavor to Every Meal
  • Hands-on: Mastering Kimchi
  • Hands-on: Discover Fermented Mustards
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OSU Master Food Preservers - Jackson County
Apr
17
6:00 PM18:00

OSU Master Food Preservers - Jackson County

Fermentation got you in a pickle? We will demystify this ancient food preservation technique for creating safe, healthy, nutrient dense, delicious foods. Learn the latest in fermentation from local expert and author Kirsten Shockey. Register online at: http://bit.ly/JacksonFoodPreservationClasses

Location:

Southern Oregon Research & Extension Center, Auditorium

569 Hanley Rd, Central Point

Cost:

$15

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Mother Earth New Fair - Texas
Feb
17
to Feb 18

Mother Earth New Fair - Texas

  • Bell County Expo Center (map)
  • Google Calendar ICS

We are starting the 2018 tour in Texas! We will be giving two workshops and one hands-on. Tickets are already available from their website.

Workshops:

  • Preserving Your Harvest through Fermentation: From A to Z
  • Ferment Your Own Conditions to Add Probiotic Flavor to Every Meal
  • Hands-on: Mastering Kimchi
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