Fermenting Change
Kirsten K. Shockey, Christopher ShockeyFermentation and life, not necessarily in that order.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 129 | Subscribers | Read | fermentingchange.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
On the road: Fermentation journey to Montana
This started out as a post about how to store fermented vegetables, because that was a question in a class that I taught over the weekend, but I started writing. And in that writing I took you along to Montana, where I was for the past week...
Understanding Metabolites in Fermented Foods
Last month, Kirsten came home from the Stanford Ferment Food Conference re-energized from the presentations and the conversations in hallways with scientists, chefs, educators like herself, and enthusiasts. Of course, I wanted to know more ...
The Nerd is Back
This morning, I went to our car and saw that the “dew” on the windshield was actually solid, as in, frozen dew. I had an appointment to get to but I went running back into the house to ask Christopher to go down to the garden and sprinkle t...
How to lacto-ferment fresh figs
October in the forest and garden, join us in Peru, Fig Kimchi recipe
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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.
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