Symbiosis - Brockwell Park

Women in fermentation with Kirsten Shockey, Mara King, Jelena Belgrave and Eleni Michael.

More information coming soon.

Symbiosis - Holywood

Culture, identity and traditional arts; how fermentation helps us find a sense of place with Kirsten Shockey, Mara King and Dearbhla Reynolds. More information coming soon.

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.

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.

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.

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.

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.

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