- places to visit
- things to doevents
- what we care about
- about us
Miso & Fermentation with Kirsten and Christopher Shockey
Come discover this ancient fermented (and very tasty) superfood with Kirsten and Christopher Shockey, authors of the best-selling "Fermented Vegetables and Fiery Ferments." You may only know this flavor-packed paste from the soup that you see on menus in Japanese restaurants, but there is so much more to miso! In this workshop you will learn why miso is so incredible—from mind-boggling health benefits to amazing flavor.
Come to this demo to see Kirsten and Christopher conduct a live demo of how to make miso from scratch, with plenty of time to ask any questions you might have throughout the process! Attendees will be able to purchase a signed copy of the book.
About Kirsten K. Shockey and Christopher Shockey
Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables and Fiery Ferments. They began fermenting foods 20 years ago, which led to the start of their former organic food company. They teach fermentation arts around the world and at workshops on their homestead in southern Oregon.
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with their latest book, Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.
Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
To learn more, visit http://ferment.works/.