Kriben Govender (Honours Degree in Food Science and Technology) and James Shadrach (Honours Degree in Psychology) having an entertaining conversation with the hilarious Kirsten and Christopher Shockey. We talk about the ins and outs of fermenting vegetables, cider making, miso, tempeh, natto and much more. Bio: Kirsten & Christopher Shockey got their start in fermenting foods, first in their home, and then with their farmstead food company (Mellonia Farm), where they created over forty varieties of cultured vegetables and krauts. When they realised their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. Kirsten & Christopher still experiments with new recipes, helping others set up in-house or farmstead “fermentories”, and teach classes at their farm and hosts small farm workshops. Kirsten & Christopher lives on a 40-acre hillside homestead in the Applegate Valley of Southern Oregon, where they have cultivated a handmade life for the last 15 years. Their days are a chaotic combination of parenting, day jobs, writing and navigating whatever the climate and the rural lifestyle throws their way. Topics discussed:
- Knowing where your foods comes from
- Preserving the bounty
- Farm steading
- Growing food chemically free for optimal health
- You are what you eat
- Regenerative Farming
- Zach Bush Podcast
https://podcast.nourishmeorganics.com.au/zach-bush-md-on-glyphosate-the-chronic-disease-epidemic-and-solutions-for-a-brighter-future - Exploring Diets that work for you
- Supporting Farmers
- The Power of Consumers
- Eating low on the food chain
- More whole foods and less processed foods
- City Gardens and Communal Gardens
- Easy vegetables to grow and ferment
- Fermented Vegetables book
https://www.nourishmeorganics.com.au/products/fermented-vegetables-by-kirsten-christopher-shockey - Craving fermented foods
- Commercial production of fermented vegetables
- Kirsten’s first fermented vegetable recipe
- Fermented foods fusions
- How to work out the appropriate salt ratio
- The purpose of salt in the fermentation
- Fermenting tomatoes
- Fermenting cucumbers (pickles)
- Controlling bad funk/ spoilage - yeast, mould and fungi
- Enhancing good funk- fermented flavours
- Brine and Fermento
- "Submerge in brine conquers evil every time"
- Adjusting recipes for different climates and conditions- salt vs heat
- Real ferments vs pasteurised ferments
- Encouraging children to consume ferments
- Tasting regularly
- Fermenting in mason jars
- Fermentation Variables
- Top five vegetables ferments for beginners
- Fermented French Fries
- Unconventional vegetables to ferment
- Fermenting herbs
- Rule of thumb for fermenting time
- Temperature vs Crock Size vs Ferment time vs Flavour/ Texture
- Optimal ferment time for maximum probiotic content and predigestion
- Seaweed ferments
- Hard cider making
- Using wild yeasts
- Fermentation time for Cider Making
- New book: Miso, Tempeh, Natto
- Incorporating ferments into your meal
- Making Koji
- Controlling temperature
- Miso Making
- What is a garum?
https://en.wikipedia.org/wiki/Garum Brought to you by: Nourishme Organics- Your Fermented Food Making Store Shop Fermented Vegetables- 10% off using code: shockey
https://www.nourishmeorganics.com.au/collections/fermented-vegetables Microbiome Stool Testing, Deuterium Testing and Nutritional Consulting
https://www.nourishmeorganics.com.au/collections/nutritionist-consultation
Connect with Kirsten and Christopher Shockey Website-
www.ferment.works Connect with Kriben Govender: Facebook-
https://www.facebook.com/guthealthgurus Instagram-
https://www.instagram.com/guthealthgurus Youtube-
https://www.youtube.com/c/Nourishmeorganics?sub_confirmation=1 Gut Health Gurus Facebook Group:
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