Whole Health Weekly - Tonight we are interviewing Kirsten Shockey from The Fermentation School!

Kirsten K. Shockey is a leading fermentation expert, educator, and bestselling author who, alongside her husband Christopher Shockey, has been at the forefront of the modern fermentation movement. The Shockeys got their start with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts, and now focus on teaching the art of fermentation through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon. Amazon

Her books include:

Fermented Vegetables (2014, with a 10th Anniversary Edition in 2024) — the go-to reference for people who want to start fermenting, praised for its broad scope, accessible recipes, and the Shockeys' authority in the field. Amazon

Fiery Ferments — features more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe, with chiles taking the spotlight alongside other traditional spices. Hachette Book Group

Miso, Tempeh, Natto & Other Tasty Ferments — covers classic methods from different parts of Asia for fermenting legumes and grains, as well as innovative new applications. FermentWorks

The Big Book of Cidermaking — the most comprehensive guide to home cidermaking available, covering the entire spectrum of complex flavor and style possibilities. Google Books

Homebrewed Vinegar — her solo-authored title rounding out her extensive body of work.

Beyond books: Kirsten is co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting independent educators to empower learning and build culture.