DiscoverTHE FOOD SEENEpisode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey
Episode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey

Episode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey

Update: 2019-09-17
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On today’s episode of THE FOOD SEEN (#400 btw!) it’s been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm, their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there’s even a free e-course online, http://ferment.works/free-fermentation-ecourse) and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it’s way more than “sticky beans and fuzzy rice”!


Image Courtesy of Ferment Works


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Episode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey

Episode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey

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