Part 2: Understanding Metabolites in Fermented Foods

and Why They are Important to Our Health (Part 2 of 2)

Nov 20 • 

Christopher Shockey

26

2

3

5 Days of Fermentation in Peru's Sacred Valley

It is hard to believe we have been in Peru for a full week.

Nov 11 • 

Kirsten K. Shockey

31

8

3

October 2025

On the road: Fermentation journey to Montana

Trees, a mining town, interesting microbes, a happy fermentation festival, and link to necrobiome

Oct 31 • 

Kirsten K. Shockey

12

2

1

Understanding Metabolites in Fermented Foods

and Why They are Important to Our Health - Part 1 of 2

Oct 26 • 

Christopher Shockey

33

5

5

The Nerd is Back

Garden update, welcome back Christopher, new section announcement, and a course discount

Oct 20 • 

Kirsten K. Shockey

21

16

2

How to lacto-ferment fresh figs

October in the forest and garden, join us in Peru, Fig Kimchi recipe

Oct 10 • 

Kirsten K. Shockey

18

7

3

September 2025

Why should you eat fermented foods?

Stanford Fermented Food Conference, ponderings, fall schedule, and more

Sep 17 • 

Kirsten K. Shockey

34

10

6

How to Ferment Cucumbers, Zucchini and Eggplant

A weekend of fermentation to preserve the harvest thus far

Sep 1 • 

Kirsten K. Shockey

24

2

August 2025

How to Ferment Basil + Recipe

Fermented herbs, marinated basil, shiso, and oregano flowers, July in in the garden and July in snapshots

Aug 14 • 

Kirsten K. Shockey

29

3

5

July 2025

Fermentation Festival season is here

Meet Angi and Erin of Bacteria Bazaar, a festival in Hamilton MT

Jul 29 • 

Kirsten K. Shockey

16

14

3

High Summer

The past week in words and pictures, recipe for Fermented Garlic Paste, and fermentation innovation (some interesting links on insect fermentation)

Jul 22 • 

Kirsten K. Shockey

21

10

4

Fermenting in a world that prefers instant gratification

Can the process give us more than the product?

Jul 10 • 

Kirsten K. Shockey

23

8

4