Kirsten Shockey, “La Fermentista”

There will be a demonstration and book signing, co-sponsored by Griffin Bay Bookstore & the San Juan Islands Agricultural Guild on Saturday, June 13 at 4:00 pm at Griffin Bay Bookstore.

Creative recipes for fermenting 80 vegetables & herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes.

Kirsten Shockey’s Fermented Vegetables is a rousing success in the Northwest, a PNBA bestseller that has garnered rave reviews. Sandor Ellix Katz, author of the Art of Fermentation and Wild Fermentation put it this way, “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.”

Fermented foods are a delicious, healthy addition to any diet. They’re full of nutritious bacteria and probiotics that aid in digestion and boost the immune system. A classic preserving method, the laco-fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes — and flavor! — and is easy enough for complete beginners.

This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches — even just a single pint.

About the Author

Kirsten Shockey – Contributed photo

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.

Make sure you visit The Fermentista’s Kitchen for hints, troubleshooting, and more recipes.

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