#48 - Talking Fermentation With Kirsten Shockey

We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here * * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * What We Talk About:How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local marketsWhat Kirsten's favourite thing to ferment isThe fermentation questions Kirsten gets most oftenWhy fermentation is safeThe connection fermentation brings us to our land and produceAll about the b-corp, women-led fermentation school Kirsten co-foundedWomen as the knowledge-bearers of fermentationBringing fermented foods into every mealNatto and why it's challenging but wonderfulHer 30 Day Fermentation Challenge course* * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple