🎧 Fermented Vegetables with Kirsten and Christopher Shockey
Celebrating the 10th anniversary edition of a fabulous book on fermentation.
Fermentation is a transformative process that uses microbes to enhance food's flavor and health benefits. In this episode of the Foodie Pharmacology podcast, bestselling authors Kirsten and Christopher Shockey discuss the revised 10th anniversary edition of their book, 'Fermented Vegetables.' The first edition has been translated into 6 languages, a copy is on display in the Kimchi Museum in Seoul, Korea, it has sold over 250K copies. They delve into fermentation's evolution over the past decade, highlighting its significance for gut health and culinary diversity. The Shockeys also share popular recipes from their book, including Lemon Dill Sauerkraut and Curtido, a Salvadoran-inspired sauerkraut, demonstrating fermentation's simplicity, tastiness, and global impact.
Learn more about fermentation and how to create some delicious dishes with Kirsten on her Substack
or on the Shockeys’ Ferment Works website.Special Course Offer!
Want to take a deeper dive and learn how to create your own fermented foods at home? Use this special code “fermentwithus” to get 35% OFF courses at The Fermentation School.
We believe fermenting vegetables can connect people to the microbes that live all around, on and in us. Watching a jar of cabbage transform can be an incredible awakening to our place on this planet. -K. & C. Shockey
Special Book Preorder Discount!
Only until April 15th, you can get the new 10th Anniversary Edition of Fermented Vegetables at 20% off with preorders! Simply follow this link to order: Fermented Vegetables, 10th Anniversary Edition by Kirsten K. Shockey | Hachette Book Group. You can still order at this same link after April 15th, but the discount will no longer apply.
This book is about making fermentation approachable and helping anyone get started with a jar of their favorite vegetable fermenting on their counter. —K. Shockey
About Kirsten and Christopher
Kirsten K. Shockey and Christopher Shockey are authors of the best-selling Fermented Vegetables to be rereleased April 2024 as a completely revised 10th Anniversary edition, they also wrote award-winning ‘The Big Book of Cidermaking’, award-winning ‘Miso, Tempeh, Natto & Other Tasty Ferments’, ‘Fiery Ferments’, and Kirsten is the author of award-winning ‘Homebrewed Vinegar’.
The Shockeys got their start fermenting foods over twenty-four years ago on 40 acres of wooded hillside which grew into their organic food company. Kirsten realized that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavors.
Kirsten leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. She is a mother, grandmother and co-founder of The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentingchange.substack.com.
Listen to the interview
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Watch the video
Available exclusively on the Teach Ethnobotany YouTube Channel, you can catch the full video version of this episode and others! Enjoy!
Yours in health, Dr. Quave
Cassandra L. Quave, Ph.D. is a scientist, author, speaker, podcast host, wife, mother, explorer, and professor at Emory University School of Medicine. She teaches college courses and leads a group of research scientists studying medicinal plants to find new life-saving drugs from nature. She hosts the Foodie Pharmacology podcast and writes the Nature’s Pharmacy newsletter to share the science behind natural medicines. To support her effort, consider a paid or founding subscription, with founding members receiving an autographed 1st edition hardcover copy of her book, The Plant Hunter.
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