Episode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey

On today’s episode of THE FOOD SEEN (#400 btw!) it’s been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm , their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there’s even a free e-course online, and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it’s way more than “sticky beans and fuzzy rice”! Image Courtesy of Ferment Works The FOOD SEEN is powered by Simplecast . See Privacy Policy at and California Privacy Notice at .

You can listen to Episode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey online on Radio and Podcast. Open the player on this page to stream the available audio.

Episode 400: Miso, Tempeh, Natto & Other Tasty Ferments with Kirsten and Christopher Shockey is an episode from The Food Seen by Heritage Radio Network.

This episode is 00:38:58 long.

This episode was published on Sep 17, 2019.

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