Oct
6
to Oct 10

Fermentation of Place at Hollyhock on Cortes Island

Learn to collaborate with the microbes that make your foods delicious and your health vibrant.

Join Kirsten in this unique fermentation master class in a very special setting at Hollyhock Retreat Center.

You will learn how to ferment confidently and safely in your kitchen and be inspired to bring this practice into your regular routine. You’ll learn the art and science of this ancient craft by exploring the abundance of Hollyhock during harvest—vegetables, apples, sea vegetables and salt. This workshop will be appropriate for both beginners and experienced fermenters.

The workshop will focus on place, we will be outside in the gardens, harvesting salt from the sea, and making in the kitchen. You will learn through demonstrations, hands-on projects, and plenty of time for discussion and tasting. By the end of this program, you’ll have the skill and confidence to successfully collaborate with the microbes that transform and enliven your food for extraordinary health and flavour in the place that you call home. All levels of fermenters welcome! 

Book now and get 10% off accommodation prices. Offer valid until Jul 7, 2024.

For more information and booking head here.

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Aug
30
to Sep 3

Fermentation Demystified With Kathryn Lukas-Damer and Kirsten K. Shockey

Learn to collaborate with the microbes that make your foods delicious and your health vibrant.

Expert fermenters Kirsten and Kathryn come together in this master fermentation class to explain the safe and simple process of how to ferment in your kitchen. You’ll learn about the history, science and health benefits of this ancient craft while exploring a wide variety of techniques used to ferment everything from sauerkraut, kimchi and kvass to pickles and condiments as well as miso and Nordic yogurt (both dairy-based and vegan).

The workshop will be balanced between hands-on classes, garden walks, and demonstrations and plenty of time to taste and discuss our creations. By the end of the workshop, you’ll have the skill and confidence to successfully collaborate with the microbes that transform and enliven your food for extraordinary health and flavor.

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Jun
13
6:30 PM18:30

Symbiosis Tour 2023 - Dublin

Symbiosis - Dublin

Join the fizz of a fermentation talk and tasting with Kirsten Shockey and Mara King. Hear first hand about the journeys these two inspirational women have had with fermented foods and find out how to progress your own fermentation journey once you feel you've mastered the basics. Kirsten and Mara will open the lid on applying fermentation techniques beyond the simple krauts, kimchi and sauces.


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Jun
12
6:00 PM18:00

Symbiosis Tour 2023 - Dublin

Symbiosis - Dublin

For chefs and food business owners - a talk with Mara King and Kirsten Shockey about the processes, techniques and control of fermented foods in commercial settings. How to keep your EHO officer happy as well as produce the delicious, wild fermented, bacteria rich foods that we all know and love. More information coming soon.


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Jun
8
to Jun 11

Symbiosis Tour 2023 - Wells, Somerset

Curious to know more about wild yeast vinegars, herbal vinegars, oxymels, kvasses, sodas, fruit wines, amazake and sake?

Join this unique and intimate 4 day fermentation “bubble” with Kirsten Shockey, Mara King and Jo Webster in the beautiful and historic city of Wells, Somerset, UK. Somerset is known for its relationship with apples, cider and apple cider vinegar. This will be a fun, fizzy, hands-on knowledge-sharing fermentation extravaganza . Join us

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Jun
4
10:00 AM10:00

Beyond Brine: Vegetable Fermentation with Kirsten K. Shockey - Edinburgh

In this workshop you will learn techniques to expand your idea of vegetable fermentation to achieve amazing flavor, superior preservation, and as part of a strategy to reduce food waste. We will focus on using dehydration and pickling beds—both traditional and modern interpretations. Come ready to tasty delicious flavors and roll up your sleeves and make your own pickling bed to take home with you.

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Jun
3
10:00 AM10:00

Demystifying vinegar making with Kirsten K. Shockey - Edinburgh

Learn to make your own vinegar at home.

Vinegar is one of our most ancient and most important ferments, both as medicine and food. Come learn how this ubiquitous larder staple is not ubiquitous acid at all. Be ready to be surprised by nuanced flavors and learn how to make your own out of any ingredient. This class will be demonstration-based and you will take home a vinegar mother (grown in the mountains of southern Oregon) to get you started.

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May
17
6:00 PM18:00

HANDS-ON KIMCHI YOUR WAY AND HOT SAUCE DEMO $25.00

  • Southern Oregon Research & Extension Center - Auditorium, (map)
  • Google Calendar ICS

Registration: https://beav.es/Sns
Class limit: 28
Come join the fermentation fun with the Jackson County Master Food Preservers and Kirsten Shockey, world-renowned author, and fermentista. You will be making your own customized jar of kimchi to take home, and learn the art of making the fermented hot sauce – hot or not! Each participant will need to bring an apron, cutting board, knife, and a mixing bowl. Vegetables, spices, and jars will be included in the class cost.

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Mar
26
1:00 PM13:00

Koji Kitchen: Koji Fermentation with Mara King and Kirsten Shockey

Deep dive into fermentation techniques that utilize koji.

-how to grow koji in a restaurant or at home
-building incubator
-the growing process, what to expect, how to get the best results
-what to do with it? what are some of the koji possibilities?
-extended Q&A, ask us anything!
-tasting of different misos, aminos, koji beverages etc.
-make 16oz jars of pet miso to take home
-snacks and refreshments will be served

Kirsten will be collaborating with Mara King who is the Director of Fermentation for IE Hospitality group and General Manager for Dry Storage Mill.

$125.00

1pm to 4pm at Hey Kiddo

3rd Floor, 4337 Tennyson St Suite 300, Denver, CO 80212

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