#48 - Talking Fermentation With Kirsten Shockey

Ancestral Kitchen

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

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Alison'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.

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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.

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What We Talk About:

• How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local markets
• What Kirsten's favourite thing to ferment is
• The fermentation questions Kirsten gets most often
• Why fermentation is safe
• The connection fermentation brings us to our land and produce
• All about the b-corp, women-led fermentation school Kirsten co-founded
• Women as the knowledge-bearers of fermentation
• Bringing fermented foods into every meal
• Natto and why it's challenging but wonderful
• Her 30 Day Fermentation Challenge course

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Resources:

10% discount on Kirsten's Course 'Your 30-Day Fermentation Challenge' - discount already applied at this link

This 10% discount also applies to all the other courses at The Fermentation School! Click here and use coupon code AKP at the checkout!

Our local-bookshop-supporting bookstore in the US & UK has all Kirsten's books in:

US Store

UK Store

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