Kirsten K Shockey

Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.

Kirsten K Shockey is an accomplished author, fermentation expert, and co-founder of The Fermentation School. She is best known for her books, including the best-selling Fermented Vegetables, Homebrewed Vinegar, The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, and Fiery Ferments.

As a co-founder of The Fermentation School, a women-led benefits corporation, Kirsten supports independent educators and empowers learners to explore and connect with their food through fermentation. She organizes experiential workshops both online and worldwide, guiding participants in making and enjoying their own fermented creations.

Residing on a 40-acre hillside homestead in southern Oregon, situated on unceded Dakubedete territory, Kirsten is deeply committed to respecting the land’s history and original inhabitants. Her unique location provides a serene backdrop for her work and serves as an inspiration for her connection to nature.

With her extensive knowledge of fermentation techniques and her ability to communicate effectively through her writing and workshops, Kirsten has become a trusted authority in the fermentation field. Her dedication to sharing the transformative power of fermented foods has inspired countless individuals to embrace a stronger bond with the food they consume.

Through her books and her role at The Fermentation School, Kirsten continues to champion hands-on learning and the exploration of diverse flavors. Her passion for fermentation and her commitment to empowering others make her an influential figure in the world of food education.