Fermenting Change
Kirsten K. Shockey, Christopher Shockey, Nichole Accettola, Jeannette HydeFermentation and life, not necessarily in that order.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 167 | Founded | 6 years ago | Last Issue | 6 days ago |
| Active | |||||
Read this Newsletter
fermentingchange.substack.comLatest Issues
🍁 Consider the Acorn
Celebrating and eating acorns, and acorn miso, a rescued baby beaver and more
Dear Friends,
Ferment your vegetables
Hi Friends,
The hard frost I told you about last week arrived. I had most of the tender plants stripped of their fruits of varying sizes and also pulled from the garden before they melted. The plants’ last gift being treats for a hungry o...
On my shelf: Today’s Book 🚀 CULTURED
Dear Friends,
The weather reports a drastic change by the end of the week. On Saturday night the warm weather plants of the garden may meet their demise by frost. This means a flurry of activity while also marking the end of all the energ...
Natto and your bones
Some ramblings from our home and an explanation of how our bones stay strong and why natto can be such an important food choice
Hi Friends,
Soy sauce. Why should you care?
It’s a nutrition and flavor bomb 💥 but only if you pick the right one. How soy sauce is brewed, naturally or chemically, and tips for adding it to your routine.
Let’s face it there are condiments that live in our pantry that we don’t spen...
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
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| Ranked Keywords | 1.2k | Monthly Search Traffic | Top Keywords |
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Authors
The writers behind this newsletter.
Kirsten K. Shockey is a mother and grandmother who is passionate about trees, building wetlands and beavers. Her day job is helping people to make, enjoy and connect with their food. An award-winning author, she can be found @fermentingchange.
Kirsten is fueled by fermented food and helping people make, enjoy, and connect with their food and our planet through fermentation. She's the author of 5 fermenty books and co-founder of The Fermentation School.
I am an American who has lived on and off in Copenhagen for 15+ years. Proud owner of Kantine in San Francisco and author of "Scandinavian from Scratch” and “Scandinavian Everyday”. Been cooking for forever, and my appetite is insatiable.
Nutritionist, making the science practical. Eats potatoes. Always has a full fridge. Author of 3 books.
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