Fermenting Change

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Make Miso-zuke
Miso-zuke are vegetables pickled by miso--make your own Miso Pickling Bed
 • 
Kirsten K. Shockey
🎧 Fermented Vegetables with Kirsten and Christopher Shockey
Celebrating the 10th anniversary edition of a fabulous book on fermentation.
Published on Nature's Pharmacy • 
Sakura
The fleeting joy of spring blossoms
 • 
Kirsten K. Shockey
14
Day 3 Tempeh* Challenge:
Some health benefits and a recipe for Tempeh Bacon
 • 
Kirsten K. Shockey
1
Q&A Interview: Kirsten Shockey of Fermenting Change
On the 10th anniversary of her classic guide to fermentation, with a new edition.
Published on Brunette Gardens • 

March 2024

Tour of Koji-ya Saburouemon Miso factory
Toyko
 • 
Kirsten K. Shockey
5
The food of place
The food of my place is tied to water (as is all of ours)
 • 
Kirsten K. Shockey
3

February 2024

Day 2 Tempeh Challenge: Make Tempeh Sausage
Recipe and technique post on giving tempeh new flavors and textures
 • 
Kirsten K. Shockey
9
Day 1 Tempeh Challenge: Let's visit a tempeh* maker
Some cultural context and history of tempe (tempeh)
 • 
Kirsten K. Shockey
3
Let's talk Tempe* (Tempeh)
Walking in the mountains, appreciating the unsung plant based protein--tempeh, RECIPE for Tempeh Ruebens
 • 
Kirsten K. Shockey
9
Why Bother Fermenting?
It's Simple, Accessible, and Why we are all alive. There are dozens of techniques or ways to ferment. They have been used, for the most part, for…
Published on Cultures.Group • 

January 2024

Fermented Buckwheat Crepes Part 2
Quick run down of why you want to eat buckwheat. Now that your buckwheat batter is fermented it is time to make and enjoy!
 • 
Kirsten K. Shockey
10
© 2024 Kirsten and Christopher Shockey
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