Fermentation, Christopher and Kirsten Shockey

I LOVE FERMENTATION!  Truth in advertising here — I enjoy many methods of home food preservation but fermentation is more like conjuring magic or alchemy — taking some basic ingredients and sprinkle with some fairy dust — voila — gold!  ok, not gold necessarily — but delicious vegetables that have been transformed into something completely different and even more delicious!

I have fermented gallons of sauerkraut and beets, and I have a few things brewing along that I’m not even sure I should mention because it might just scare you!  Things are bubbling and brewing on various shelves in the house and garage — a batch of red miso…which will take an entire year; a couple of quarts of shoyu koji; a kombucha mother awaits a transformation while it rests in the fridge until I get brave enough to attempt brewing that up — red vinegar mother is in one cupboard with big slabs of mother growing on it like giant blood clots (see?  it is scary — I wasn’t kidding!)

If you are wanting to get bit by the fermentation bug you can do no better than to order Christopher and Kirsten’s book — Fermented Vegetables: Creative Recipes for Fermenting ’64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes 

Sounds pretty comprehensive, right?  Well it is — and no, I don’t get a commission on book sales.  I have, however, bought plenty of cookbooks and a few fermentation books and this one is the best, especially for someone just starting out.

How did I hook up with these folks?  I had a fermentation experiment go bad — and sent a plea to the Fermentista’s Kitchen and Kirsten got right back to me.  While we weren’t able to save the patient (tomatoes that actually turned into something like salty tomato beer…but that’s another story) — we did hook up to schedule some wonderful interviews about fermenting.

Interview With Christopher

Interview With Kirsten

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