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Shockey Bundle Assortment

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Contributors

By Kirsten K. Shockey

By Christopher Shockey

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On Sale
Jul 28, 2020
Publisher
Storey
ISBN-13
9781635864403

Build a complete at-home fermentation library with this collection of books by renowned fermentation teachers Kirsten K. Shockey and Christopher Shockey. Each volume offers a master class in creating probiotic-rich, flavorful fermented foods and beverages in the home kitchen, covering a full range of technique, ingredient, and flavor possibilities. Novices and experienced fermentation enthusiasts alike will gain a firm grasp of the fundamentals through step-by-step photos and detailed process and troubleshooting sections before catching the Shockeys’ infectious enthusiasm for creative experimentation. Whether making a first batch of sauerkraut, a spicy mustard, an umami-packed miso, or a hard cider with wild yeast, these books will inspire countless choose-your-own fermentation adventures.

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Formats and Prices

Price

$79.85

Price

$108.85 CAD

Format

General merchandise

Format:

General merchandise $79.85 $108.85 CAD

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Kirsten K. Shockey

Kirsten K. Shockey

About the Author

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon. 

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Christopher Shockey

Christopher Shockey

About the Author

Christopher Shockey and Kirsten K. Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. Christopher has years of experience producing ciders from their mountain homestead orchard and is a trained cider maker. The Shockeys got their start fermenting foods more than twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.
 

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