Fermenting Change

Home
Notes
Chat
Archive
Leaderboard
About
Most Popular
View all
T is for (Fermented) Turmeric
 • Kirsten K. Shockey
11
Make Fermented Ginger
 • Kirsten K. Shockey
N is for No Harvest (from my garden) and Natto
 • Kirsten K. Shockey
9
Postcard from Oaxaca
 • Kirsten K. Shockey
3
O is for Olives
 • Kirsten K. Shockey
Our microbiome is with us from cradle to grave
 • Kirsten K. Shockey
12
Our microbiome is with us from cradle to grave
Exploring the dark side of our microbiome, our necrobiome 💀 or a look at life through death
 • 
Kirsten K. Shockey
12
Fermenting Carrots 🥕🥕🥕Three Ways
Learn how prepping a vegetable can completely change the texture and flavor of a ferment PLUS link to the WEBINAR RECORDING
 • 
Kirsten K. Shockey
11
Reminder to join live chat Tuesday, Oct 28
5 pm UK time -- 10 am Pacific Time
 • 
Kirsten K. Shockey
2
You are invited to a Zoom conversation
Jeanette Hyde (author of The Gut Makeover) and I will be chatting with our Substack subscribers on Tuesday, OCTOBER 29
 • 
Kirsten K. Shockey
2
Fermentation of Place: Cortes Island, BC edition
A postcard from the residency at Hollyhock Retreat Center, Cortes Island, BC
 • 
Kirsten K. Shockey
6
Postcard from Oaxaca
And let’s make Tepache [recipe + video demo]
 • 
Kirsten K. Shockey
3
Ferment for the children in your life
It is an act of resistance to eat whole foods and even larger to feed whole foods to the next generation--but this post starts with a turkey.
 • 
Kirsten K. Shockey
8
Fermenting Change
Fermenting Change
Fermentation and life, not necessarily in that order.
Recommendations
View all 6
Flavor Freaks
Flavor Freaks
Peter
The Gut Makeover
The Gut Makeover
Jeannette Hyde
Nature's Pharmacy
Nature's Pharmacy
Cassandra Quave
Milk Trekker
Milk Trekker
Trevor Warmedahl
Handwritten letters
Handwritten letters
Jakob Shockey

Fermenting Change

AboutArchiveRecommendationsSitemap
© 2024 Kirsten and Christopher Shockey
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great culture