Course curriculum

Student Reviews

Jacob Arthur

5 star rating

“The Tempeh course is well designed and perfectly edited to allay any anxieties about the process and builds in critical thinking as part of the education. I rewatched the Incubation video at least 15 times, and used it while doing my first batch ...”

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“The Tempeh course is well designed and perfectly edited to allay any anxieties about the process and builds in critical thinking as part of the education. I rewatched the Incubation video at least 15 times, and used it while doing my first batch of tempeh. The team is incredibly helpful and responsive to queries on any questions you might have. I would recommend this to anyone who loves tempeh, and for those looking to make a change in the way they eat, this is the perfect first step. Looking forward to learning about making miso, drinks and the course I hope they do on bread (one I hope they'll let me help teach (especially the Salt-Rising portion)).”

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monica teruel

5 star rating

“This course is fun and easy to start in the tempeh. Later you can review more details and get deeper.”

“This course is fun and easy to start in the tempeh. Later you can review more details and get deeper.”

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Instructor(s)

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40 acre small-holding over 2 decades ago. I didn't have the language to say that was what I was doing, I just taught myself to preserve everything that we grew. I didn't have a clue or the internet but I had plenty of passion and idealism to figure out how it was done "old school" and maybe, most importantly, I had nobody that told me I couldn't do this. The passion around food systems has been with me for over 3 decades and at some point the two collided and as my responsibilities to raising children waned. I found myself sharing the passion and joy of working with microbes to create delicious healthy food first locally then globally. In this desire to see everyone have access to fermentation I've co-written (with my husband Christopher) the books Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto and Other Tasty Ferments, The Big Book of Cidermaking and forthcoming Homebrewed Vinegar. I have a lot of great fails. I think working with tempeh has given me the most humility as I've learned to push it past soy beans. The most expensive fail was the 30 gallons of sauerkraut that was fine in all ways except the texture--which was spreadable like butter. There is no market for spreadable kraut--yet. I am delighted to be able to share what I know with you here. Feel free to reach out through this platform or at kirsten@ferment.works.

Kirsten K. Shockey

Fermentation Educator & Author

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