WELCOME TO THE GOOD DIRT, EPISODE 41!
In today’s episode, Mary and Emma talk with Kirsten Shockey about her fermentation journey, the science behind fermentation, and how to dive fearlessly into this rich and nutritional practice. Kirsten and her husband began fermenting foods twenty years ago on the 40-acre hillside smallholding in southern Oregon where the were raising their family. Their passion has evolved into an expertise that they teach and share worldwide through experiential workshops and now online at fermentationschool.com, helping people to make, enjoy and connect with their food. Kirsten speaks to her deep connection with this process and shares her wealth of knowledge, encouraging all who listen to seek out the life-giving benefits of fermented foods.
Kirsten K. Shockey is author of “Homebrewed Vinegar,” coauthored with her husband, Christopher Shockey, “The Big Book of Cidermaking, “Miso, Tempeh, Natto & Other Tasty Ferments,” “Fiery Ferments,” and the best-selling “Fermented Vegetables.”
1:30 – Mary and Emma catch up and talk fermentation around the farm!
8:20 – Introducing Kirsten Shockey of Ferment Works
Let’s get into the episode:
10:30 – Kirsten introduces herself
16:50 – What is fermentation?
19:40 – Bioavailability
22:40 – Fermentation vs Pickling
28:05 – The Wonderful World of Vinegar
34:50 – Fermentation School
38:35 – Fermenting dairy
39:50 – Fermenting safety & policy…it’s safe y’all!
42:00 – Fermentation vs canning…fermentation for the win!
45:35 – Tips & tricks
47:55 – Kirsten’s favorite ferment
49:20 – Gateway ferment for getting started!
51:50 – What does the Good Dirt mean to you?
52:55 – Don’t be afraid and you’ve got this
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