This webinar was recorded live on Wednesday, May 6. Approx. 1 h 31 m.
You can take nearly any vegetables that you have on hand right now and preserve them for maximum flavor and nutrition, whether you grew your own or got them from a local farmer. Learn to use one of the safest, easiest, most flavorful, and healthiest techniques known to preserve while keeping all of the nutrients alive (as well as increasing their benefit). Sound too good to be true? Kirsten Shockey discusses the health advantages of eating fermented foods and demystifies the process by demonstrating both ancient and ultramodern techniques of preservation (which work for small and large quantities). This webinar explores the possibilities for using vegetables that you already have, from A(sparagus) to Z(ucchini). Shockey answers questions that were asked during this live event.
(Note: The video quality is not perfect because it was a live streaming event.)
About Kirsten and Christopher Shockey:
Kirsten and husband, Christopher, are the co-authors of Miso, Tempeh, Natto, & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods 20 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. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon, and Kirsten blogs at www.ferment.works.