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The Fermentista's Kitchen

vegetables + salt + time = yum

 

Become a Fermentista*

*Artist of vegetable fermentation 

JOIN US AT AN EVENT, A CLASS, OR CONTACT US FOR CUSTOM CLASSES, OR FERMENTATION STATION CONSULTING.

May 7, 2015, from 7 - 8pm Demonstration and book signing Bloomsbury Books, Ashland, OR


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

June 9, 2015 Mastering Kimchi Class, The Kitchen at Middleground Farm, Wilsonville, OR. This four hour class is perfect for both the brand new fermentista as well as folks who want to expand their fermentation repertoire. Details TBA.

June 11, 2015 Darvill's BookstoreOrcas Island, WA

June 13, 2015 Griffin Bay Bookstore, Friday Harbor, WA

June 15, 2015 Village Books, Bellingham, W

We do custom small group classes at our farm, or your venue, and are available for consultation for setting up your own fermentation station in your deli, restaurant, or on farm. 

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.

Fermented Vegetables :: The book

Thank you NW for putting us on the PNBA Bestseller list!

Sneak Preview.  Available  to buy :: Powell's Books, Amazon, Barnes & NobleIndieBound or personalized signed copies of Fermented Vegetables available from us.

For anyone interested in delving deeper into the fermentation of vegetables, this book is a valuable resource, one of the most impressive new additions to the growing literature of fermentation. Fermented Vegetables offers a thorough review of basic concepts, tools, ingredients, and processes, and a great recipe section, organized by vegetable, perfect for gardeners or anyone looking for creative ideas for using and preserving seasonal abundance.
— Sandor Ellix Katz, Fermentation Revivalist and Author of the Art of Fermentation and Wild Fermentation
Fermented Vegetables is nothing if not thorough, which is exactly what I was hoping to find in this handsome, detailed, in-depth book. Such good information and so much of it!
— Deborah Madison, Author of Vegetable Literacy, Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs.
— Sally Fallon Morell, President The Weston A. Price Foundation, author of Nourishing Traditions
How to do it and what to do with it! This book covers all the aspects of fermentation. Eggplant, kimchees, fermented Basil, sweet to savory. All you need to know lies in this book. Le pigeon now has a new “how to” to grace our book shelves.
— Gabriel Rucker, Le Pigeon restaurant, Portland, Oregon
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About Us

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 :: info@fermentista.us