Kirsten and Christopher Shockey on Fermenting Vegetables and Cider Making The Gut Health Gurus Podcast

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
Top tips for Gut Health
   

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
 


 
Allele Microbiome- Microbiome Testing
 
Microbiome Stool testing (10% off Gut Explorer Pro using code: gutlove) 
 
https://www.allele.com.au/collections/frontpage/products/gut-microbiome-analysis
 

 
Connect with Kirsten and Christopher Shockey
 
Website- www.ferment.works
 
 


Connect with Kriben Govender: 
 
Facebook- https://www.facebook.com/kribengee/
Instagram- https://www.instagram.com/kribengovender/
Youtube- https://www.youtube.com/c/Nourishmeorganics?sub_co