Welcome!

Here is a list of what you will find in the workshop below:

• A video by Kirsten Shockey.

Discover all the ways you can eat your own homegrown year-round in delicious ways. Did you know garlic can be fermented, canned, dried, frozen, or marinated? In this workshop you will learn the ins and outs, the how and why of fermenting your own black garlic, fermenting convenient delicious nutrient-dense garlic pastes, and pickling and marinating the cloves for long term storage and enjoyment.

Kirsten K. Shockey and husband, Christopher, are coauthors of award winning The Big Book of Cidermaking; award winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables. Kirsten has also just released Homebrewed Vinegar. These books came from their desires to both help people eat in new ways, both for the health of themselves and the planet.