Become a Fermentista*
*Artist of vegetable fermentation
JOIN US AT AN EVENT, A CLASS, OR CONTACT US FOR CUSTOM CLASSES, OR FERMENTATION STATION CONSULTING.
Saturday, May 30, 12-2pm Hot Ferments! at Ashland Community Co op
Fermentation is a hot topic—from health to flavor. Americans are turning to bold flavors and spicy foods to heat up their plates. From Kimchi to Siracha, what do both of these flavors have in common? Lactic acid fermentation! Learn how to create your own spicy condiments; focussing on fermenting peppers both hot and sweet. Taste unique ferments, watch and participate in the process of creating these healthy, hot flavors.
June 6 - 7, 2015 Mother Earth News Fair, Albany OR
We will be teaching Hot Ferments! on the Real Food Stage, Saturday, June 6, from 1 - 2 pm. Mastering Vegetable Fermentation will be Sunday, June 7 from 4 - 5 pm also on the Real Food Stage.
June 8, 2015 at 7 pm we will be demonstrating veggie fermentation, sharing samples, answering questions, and signing books at Annie Bloom's Books in Portland, OR
June 9, 2015 from 7 - 9 pm Mastering Kimchi Class, The Kitchen at Middleground Farm, Wilsonville, OR. (And just so you know this is an amazing space to be in to learn.) This class is perfect for both the brand new fermentista as well as folks who want to expand their fermentation repertoire. You will learn how to make a kimchi that is just right for you taste buds—be it five-alarm heat or mild. All materials are included. Best of all you will take home your creation to watch bubble away on your counter. Sign up through the The Kitchen at Middleground Farm
June 11, 2015 from 5 -6 pm Demo, Q &A and book signing Darvill's Bookstore. Orcas Island, WA For extra fun, Darvill's staff and local farmers will be making some of the recipes from the book to share at the event.
June 12, 2015 from 7 - 8 pm Demo, Q &A and book signing Lopez Bookshop, Lopez Island, WA
June 13, 2015 at 4 pm Griffin Bay Bookstore is hosting us at Brickworks for a Demo, Q &A and book signing. Friday Harbor, WA
(We would like to just note -- How cool is that that each of these small islands has their own independent bookstore!)
June 15, 2015 at 7 pm. Demo, Q &A and book signing Village Books, at Bellingham, WA
June 26, 2015 Kirsten will be teaching at the OSU Master Food Preserver class.
June 26, 2015 at 1 pm we will be at the Eagle Point Public Library doing our hands-on kids program: Fermento and Brine—Superheroes of the vegetable underworld.
August 4, 2015 at 2 pm we will be at the Ashland Public Library doing our hands-on kids program: Fermento and Brine—Superheroes of the vegetable underworld.
Kirsten helped us to establish our fermentation program. Not only was she extremely knowledgeable and helpful, she was a true pleasure to spend time with. She has helped us to organize community classes as well as create in-house products. Kirsten has continued to provide advice and guidance long since we worked together. We greatly appreciate everything she has done and will always welcome her as a member of our team.
--Bryan Tremayne, Proprietor Primal Cut Meats, Bend, OR
Farms and Fermentation
We believe farmstead fermentation is a wonderful way for small farms to improve their bottom line by having a value-added product that extends the life of the vegetables they grow. Vegetables may have been headed to the compost pile due to overages become delicious ferments. Contact us for more information.
Connect virtually :: Join the Fermentista's Kitchen Newsletter for stories, tips, and announcements.
Our whole pattern of preserving vegetables has changed since studying kraut making and brine pickling with Kirsten Shockey. We now include fermented food in our diet year round by using this time honored, traditional means of preservation. Kirsten is a true expert and creative artist in the realm of fermenting vegetables. Our refrigerator stores now include nettle kraut, Pickled asparagus and hot peppers. As the season progresses we will continue to make more of these wonderful taste treats. We are especially fond of Kirsten's "Edgy Veggie" medley of mixed brined vegetables with spices. It is wonderful to have these crisp, live foods to add exciting fresh and healthful flavors to our menu. It is great fun, it tastes wonderful and it saves on energy use, as we stock our pantry for the winter from the garden's bounty. Our crocks are active on our kitchen counter through out the season. --Barbara
Listen to our conversation recorded in October with Branden Byers in the Ferm-up Podcast.
We had a fun conversation with Ann and Peter Haigh in the fall, our conversation with them starts at around minute 31, however the whole show focuses on preservation.
Kirsten has an innate ability to combine flavors in a surprising and exciting way. She is Southern Oregon's local treasure of pickling knowledge. A day in her kitchen will give you the ability to preserve your garden's bounty in a time saving, delicious, and healthful way. Goodbye canning, hello pickling! --Carol
In this interview we talk about fermentation and at about minute 27 there is a demo for anyone that just would like to see the set up to a very simple ferment.
Kirsten and Christopher Shockey got their start in fermenting foods, first on in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They still experiment with new recipes, help others set up in-house or farmstead “fermentories”, teach classes at their farm and host small farm workshops.
They live on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way.
Every day is different. Christopher and Kirsten can be found watering, preserving harvests, making cheese, planting trees, chopping firewood, mucking stalls, hiking, dreaming up the next project, reading, or dancing on the porch under the stars. At the end of the day they go to bed exhausted and knowing life is good.
We would love to hear from you :: firstname.lastname@example.org