We are so excited to be finally joining this great festival, now in its 5th year! The Berkshire Fermentation Festival is day long celebration of the diversity of all things fermented and crafted. Each year there is an array of local cultured food vendors sampling and selling their products along with demos, lectures, a culture swap, science corner, book signings, raffle, live music, and more. We are looking forward to being there, teaching fermentation and signing books.
Experience a distinctly Southern Oregon collaboration as a teaser for the upcoming Brine, Brew, and Barrel Festival! World-renowned fermentation gurus Kirsten and Christopher Shockey from the Applegate Valley have been bubbling up some inspired ferments with LARKS Executive Chef Billy Buscher for your discovery and enjoyment! A celebration of deep umami flavors and paired with a collection of specialty craft beverages, each of these four courses will surprise your palate and expand your mind.
This dinner is inspired by the release of the Shockey’s latest book Miso, Tempeh, Natto and other Tasty Ferments. Kirsten and Christopher Shockey will be available to sell and sign books!
Tickets are $75 per person and will sell out fast
Preserved Lemon, Fermented Shiso, Beet Kraut, Shiitake Straw
Paired with: Square Mile, Rose Apple Cider
Miso Cured Pork Belly
Fermented Garlic, Pickled Shiitake, Basil – Kimchi Powder
Paired with: Wild Ride Brew, Whoopty Whoop Wheat Hefeweizen
Koji Aged Strip Loin
Shiitake Miso Smoked Egg Yolk, Cultured Butter Poached New Onion,
Leek Ash, Straw Roasted Koji Carrot
Paired with: 2016 Peter William, Lot D Tempranillo
Honey Fermented Blackberry Bavarois
Fermented Ginger Gelee, Butternut Squash Torn Sponge,
Gruyere Cheese Crisp
Paired with: Wild Craft Cider Works, Gin Blackberry Botanicals
Executive Chef Billy Buscher / Pastry Chef Kali Kennedy
Fermentation Fest brings together farmers, authors, chefs, artists, poets, cheesemakers, brewers and performers in a live culture convergence for classes, tastings, demonstrations, art, performance, fabulous food carts and more. Here is a link to the class registrations.
Kirsten will be leading four workshops:
Ferment Your CSA, Saturday October 12th, 9:00 AM - 12:00 PM
BYOV! Work alongside Kirsten in this intimate instructional session to transform your bounty of garden, CSA, or farmers market vegetables into a take-home pantry of safely preserved delicious ferments. Beginners and seasoned fermenters welcome. Bring your own vegetables, questions, bowl, cutting board, 6qt jars, and knife. $65
Demystifying Miso, Saturday October 12th, 1:30 PM - 4:00 PM
You know miso as the bean paste in Japanese soups, but did you know this super food is a healthy, tasty, flavor foundation? Make miso alongside Kirsten in this hands-on workshop. Bring a bowl and a 16 oz jar. Leave with miso, plus the skills to make miso from any bean. $50
Koji Magic: Preserving Foods with Fungus, Sunday October 13th, 10:00 AM - 12:00 PM
Koji is the key ingredient behind tasty Japanese ferments like miso, amazake, sake, and soy sauce. Learn how to cultivate this mold for countless applications: amplify flavor, tenderize meat, make bread, prepare pickles, ferments, and homemade miso. Participants taste amazake, and receive a sample of koji plus Kirsten's recipes to use it at home. $40
Fermentation for a Healthy Microbiome, Sunday October 13th, 1:30 PM - 3:00 PM
Ancient ferments are being rediscovered for flavor and health. Become empowered to reclaim your gut health with nutrient-dense foods. Join author and expert fermenter, Kirsten for this overview of the connection between gut health and happiness. Learn techniques to make these foods at home and discuss why we need them in our diets more than ever-- for happiness, healing, and for our planet.
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.
We are really excited to be part of this band new event in our region. They are planning 50 “experiences” in 10 days all along the Southern Oregon Coast from Brookings up to Reedsport. We are going to be one or more of those experiences so stay tuned as everything is finalized. If you are on the West Coast during this time plan for it.
Come discover this ancient fermented (and very tasty) superfood with Kirsten and Christopher Shockey, authors of the best-selling Fermented Vegetables and Fiery Ferments. You may only know this flavor-packed paste from the soup that you see on menus in Japanese restaurants, but there is so much more to miso! In this workshop you will learn why fermented bean paste is so incredible—from mind-boggling health benefits to amazing flavor.
In this demonstration you learn how to make this safe easy ferment, or successfully use purchased miso in your own kitchen.
A jar of miso paste to take home.
Tickets are $25 normally, early-bird discount is currently offered.
A multi course tour of family-style dishes from Kirsten and Christopher Shockey’s new fermentation book, Miso Tempeh Natto, guided by the authors themselves. Chef Andrew Peterson will showcase the versatility of a range fermented products such as koji, sourdough and miso with dishes ranging from tacos to ferment tasting boards and cheesecake.
Experience Notes: Draft Menu
Tofu misozuke “cheese” board with handmade sourdough toast, fermented vegetables, tapanatto
Ceviche tacos with fermented paste
Gochujang or Koji marinated pork shoulder steak
Koji pickled slaw salad
Miso cheesecake with miso dulce de leche
(Vegetarian option available with tempeh substitution)
Every day science gains additional insights into the workings of microbes in every system on earth—from the soil to our own human bodies. Our microbiome is our second brain and affects everything from our happiness to how our body gains weight. Best-selling authors Kirsten K. and Christopher Shockey will help you understand how these eco-systems in us are influenced by the foods we eat—weaving this knowledge presentation with the incredible flavors and benefits of fermented foods.
We like to call this “Better Learning Thru Beer.” Grab a pint of whatever your like to drink and join us for an afternoon of humor and information.
We kick of with interactive trivia, hand the stage over to the Shockeys, then give some time for Q&A.
This event creates a space for all of WNC and surrounding communities to join together in honor of fermentation, food preservation, farming and food resiliency in Madison County, NC. All profits & proceeds from the festival will be donated to the Beacon of Hope Food Bank of Marshall, NC. There will be FREE demos on food preservation & fermentation, music, family friendly activities and of course local and regional fermenters, foodies and crafting vendors ranging from local farms to local potters, fermenters, crafters and much more!
We will be heading to the sunshine state to once again join the awesome team putting on the now 3rd annual fermentation festival for the state of Florida. This time is in St. Petersburg and details are coming. Anyone else want to take a break from the PNW rains and go with us?
We are heading back to Nicole Easterday’s FARMcurious back to teach fermentation beyond vegetables. Inspired by our new book Miso, Tempeh, Natto & Other Tasty Ferments, we will cover some of our new favorite fermentations Reserve your spot now as this one's guaranteed to fill up early.
Fermentation has been harnessed to preserve and transform a diverse array of foods throughout the world for both health and flavor. Japan has elevated this to an art form. You may or may not have heard of natto, koji, or miso but it is time to discover what all the fuss is about. We will lead everyone on a journey to understand and learn to make these ferments from the traditional to cutting edge uses. You will taste and learn to make natto. We will demystify koji – the mold with superpowers to amplify flavor – through demonstrations and tasting you will learn how to grow your own koji and how to use it in amazake, shio-koji, and miso. You will learn to make your very own miso that you will take home and ferment. In this special class you will also get fun recipes to further the flavor transformation by turning this miso into beautiful, delicious, and healthful holiday gifts.
We'll have books available for sale and signing after class.
Brine, Brew & Barrel Fermentation Festival celebrates the multi-cultural culinary tradition of fermented products including pickles, krauts, kombucha, beer, wine, cider, mead, chocolate, cheese, coffee, sourdough, and everything in between. The Festival will be hosted at Inn at the Commons, during the weekend of January 24 to 26, 2020.
Join us on an epic culinary journey of discovery of new and familiar flavors! Festival will include stand alone events such as the “Keg Party” Beer, Cider and Kombucha dinner on Friday night, as well as Hot Sauce Sunday Brunch with Bloody Mary Bar. Saturday Fermentation Celebration! includes an all-day vendors exposition, workshops and demonstrations.
Saturday, January 25, 2020
10am to 5pm
Children 12 and under free
Come discover this ancient fermented (and very tasty) superfood with Kirsten and Christopher Shockey, authors of the best-selling "Fermented Vegetables and Fiery Ferments." You may only know this flavor-packed paste from the soup that you see on menus in Japanese restaurants, but there is so much more to miso! In this workshop you will learn why miso is so incredible—from mind-boggling health benefits to amazing flavor.
Come to this demo to see Kirsten and Christopher conduct a live demo of how to make miso from scratch, with plenty of time to ask any questions you might have throughout the process! Attendees will be able to purchase a signed copy of the book. Register here.
An evening demonstration and tasting that follows up on our first culturesgroup event at The Fifth Hammer Brewing Company in Long Island City.
Ken Fornataro culturesgroup and Christopher and Kirsten Shockey or Ferment Works will provide tastes and discuss microbrewing – like, things you can reasonably do at home – of things like sake and a country style sake called doboroku, as well as amasake, shoyu, vinegar, and other grain beverages. A lot of these things are included in their 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.
Make shio-koji, a tasty ancient fermented elixir that will change the way you cook.
Come discover koji: the mold with superpowers—it can amplify flavor, tenderize meat, and ferment foods—it really is the secret sauce to great flavor. Kirsten and Christopher Shockey, authors of the best-selling Fermented Vegetables and Fiery Ferments and just out Miso, Tempeh, Natto and other Tasty Ferments will lead you through a presentation on cultivating koji and using it for countless applications and then make your own shio-koji, a tasty ancient fermented elixir that will change the way you cook. Ticket price includes Miso, Tempeh, Natto and other Tasty Ferments book!
The Free Library is advancing literacy in Philadelphia in a unique and innovative way—with a fork and a spoon. Cooking and eating are educational acts and provide opportunities to learn math, science, languages, history and so much more. Using cooking as the vehicle for learning, the Culinary Literacy Center advances literacy through food and cooking around a communal table.
Come together with your favorite MOTHER EARTH NEWS FAIR speakers to celebrate the launch of our new sister publication Fermentation. This one-and-a-half day event is jam packed with fun and informative hands-on sessions for a journey across the fermentation spectrum.
Demystifying Miso with Kirsten and Christopher Shockey
Basic Sourdough Boule with Victoria Redhed Miller
Dry Aged Salami with Meredith Leigh
Cheese Please with Gianaclis Caldwell
Brewing a Simple Ale with Jereme Zimmerman
Your registration includes the Kimchi cook-off and all five breakout sessions.
Corn Symposium is a two-day event in New York City, dedicated to all things corn. Bringing together a wide range of speakers, presenters, chefs, farmers, scientists, teachers, topics and other related programming, our goal is to shed light on corn, and this omnipresent ingredient.
The first day, Sunday September 8th, will be a day spent at The New School’s Tishman Auditorium, hearing lectures and panels; viewing presentations; participating in discussions; meeting and connecting with people over corn. The tickets for the first day is $100, and includes lunch. This first day is presented in collaboration with Food Studies program at The New School.
The second day, Monday September 9th, will be a day of hands on classes, tastings and demos where techniques, flavors and experiences will be shared in smaller, more intimate groups at various kitchens in and around the city. (Ticketed separately, you can choose your own adventure and buy tickets a la carte. To do so go to the link and click on register and there you will see all of the Monday events, including this one).
The symposium will be predominantly food focused but art, history, culture and politics will undoubtedly make it into the mix, and we’ll explore everything from seed to plate to whats in the cup and everything in between. Stay tuned for updates in the programming...
Corn is a flavorful component of many dishes worldwide. Asian ferments like miso, tempeh, shoyu, pickles, amasake and shio koji, and even sake and vinegar, can be made with corn. Chef Ken Fornataro of culturesgroup.net and Kirsten will demonstrate how wild and cultured microbes like koji (miso, sake, shio koji), lactobacteria (pickles) and Rhizopus (tempeh, oncom) make tasty, unique and nutritious foods. Class participants will be tasting everything from soups to salads to breads and even corn nuts during this luncheon class, while learning about how to harness the power of microbes to make these items. We’ll have foods that are vegan, and some that are not to demonstrate the versatility of these techniques, and why you should always have these items on hand. Everyone will receive a container of corn miso, and a corn based sofrito paste to take home with them. Monday, September 9, 2 pm to 4 pm (with an after Meet-up event 4 - 6 pm…brewing and sauces! $20 per person, no ticket) at Resobox, 41-26 27th Street, Long Island City, NY 1110. Find tickets for just this event by clicking here, then clicking on the register bar and scrolling to day two events. It is 45.00 for this event.
This is a really special class! Kirsten & Christopher Shockey, award winning authors of Fermented Vegetables and Fiery Ferments, will join us to discuss koji and all of its applications as detailed in their new book Miso, Tempeh, Natto & Other Tasty Ferments. This book is heralded as one of the best books ever written on the subject of koji and the foods made with it. Learn all about what koji is and how to use it. We’ll cover miso, amazake, shio-koji, soy sauce, and sake plus new and modern applications.
Cost: $55 and includes a signed copy of Miso, Tempeh, Natto & Other Tasty Ferments.
$40 without a book
Call: 216-912-8203 to reserve a spot. Limited spaces available.
Come discover koji: the mold with superpowers—it can amplify flavor, tenderize meat, and ferment foods—it really is the secret sauce to great flavor. Timber City Ginger Beer and Kirsten and Christopher Shockey, authors of the best-selling Fermented Vegetables and Fiery Ferments and just out Miso, Tempeh, Natto and other Tasty Ferments team up for an evening of koji magic. You learn about cultivating your own koji, and how it is important in fermentation and how to use it for countless applications. You will also go on a tour of Timber City Brewery and recently constructed koji room and learn how it is integral to the flavor of the ginger beer.
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
One of our favorite rewards for turning in a manuscript is that we turn our attention to the first photo shoot, which lets us start dreaming about new glassware, earthenware, flatware, all of the wares plus a lot more is at Down To Earth Home, Garden & Gift and that’s why we make the 3 hour drive each way. So we are really looking forward to stepping it up and actually teaching there - we will be demonstrating how to make miso from scratch. If you are in the area we would love to see you there.
We will be showing everyone how to make miso at one of our local bookstores, Oregon Books & Games in Grants Pass Oregon. If you are in the area and want your book signed, want to learn how to make miso or just want to talk all things fermented please join us. https://www.facebook.com/events/2454641414779863/
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.
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
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!
Christopher will be one of the judges this year at the 2019 Portland International Cider Cup competition. All those years of cider drinking training has finally paid off. Kirsten will be filling the role of his official designated driver. Should be great fun.
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.
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.
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.
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!
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.
Free class at our local library - going to be making some fall kimchi and of course an armful of samples for you to taste. Bring your questions and curiosity. We will have some of our books for sale if you would like a signed copy for a gift.
Learn how to turn those apples in your yard into hard cider or vinegar. Its an easy and inexpensive process and we will talk you though it and of course bring some samples of things we are working on in our commercial kitchen for an upcoming book on the subject. Come join us.
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
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.