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Ways to Use Those Fermented Foods You So Lovingly Made
The Fermentation School: Kirsten Shockey, Meredith Leigh and Nicole Morris
Kirsten K. Shockey demonstrates how sauerkraut and other fermented vegetables can be made into an easy frittata. Meredith Leigh shows you how to make a miso vinaigrette that can be used as a dressing and to broil vegetables, like squash. Nicole Morris makes kimchi pizza. Throughout the demos, the three creators share more ideas and tips.
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Kirsten K. Shockey, is the author of award-winning Homebrewed Vinegar, coauthor, with Christopher Shockey, of award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and best-selling Fermented Vegetables, now available in the 10th anniversary edition. Check out her books HERE.
She can be found writing about life and fermentation at fermentingchange.substack from her home in the mountains of southern Oregon.
Meredith is the author of The Ethical Meat Handbook and Pure Charcuterie, and a co-founder and instructor at The Fermentation School, where her classes focus on a range of fermentation skills, with a particular emphasis on cured and fermented meat products.
A former farmer, and butcher shop owner, Meredith now works in the non profit sector specializing in climate action and decarbonization. When not working or fermenting, she enjoys mountain biking, volunteering in the community, and hanging out with family.
Nicole Morris has been a professional microbe facilitator for over a decade, exploring fermentation through brewing, gardening, and cooking.
Fascinated by the mystique of yeast and bacteria and humanity’s long relationship with them, she has built a career around sharing their transformative power.
An educator at heart, Nicole’s mission is to “save the world with fermentation” by empowering others to deepen their understanding and experiment confidently. She believes that embracing fermentation fosters harmony of mind, body, and soul—and works to inspire others to build their own meaningful connection with the microbial world.
