Description
An evening of discussion and sharing for those of you who have already absorbed some basic knowledge around fermentation practices and are eager to know more.
Kirsten Shockey & Mara King have over 40 years of hands-on creative, experimental and professional fermentation experience between them. We will hear first hand about the journeys that these two pioneering women have had with fermented foods and they will share with you how to progress with your own fermentation journey once you feel like you’ve mastered the basics, applying fermentation techniques beyond the simple krauts, kimchi and sauces.
You may be wanting to know what to do with that fermented vegetable that’s been sitting in your fridge for months now, or how to transform it into something else delicious that can be used in another way? Or perhaps you want to progress on from lacto fermentation and are curious about the other types of fermentation processes in food? Or maybe you are well along your fermentation journey, already know loads of different techniques and you just want to join the conversation.
All of these areas will be touched on in this 2 hour class, with time for questions and plenty of tastings too. This is Mara and Kirsten’s first time teaching in Ireland and a rare opportunity to hear from two very inspirational women. Not to be missed.
Tuesday 13th June
6.30pm – 8.30pm
Mara King
Born and raised in Hong Kong, Mara has spent her 20+ year career as a food professional learning, practicing and sharing knowledge around Good Food. In 2011, she co-founded Ozuké, a fermented foods company that distributes nationally in the US. In 2017, Mara helped to produce a series of short films on Southwestern Chinese fermentation practices with Sandor Katz and Mattia Sacco Botto and is currently working on a book about Chinese fermentation practices. In 2021 she joined IE Hospitality, an impact driven Colorado based restaurant group and grain mill, as Director of Fermentation. She is excited to infuse her passion for traditional arts to enliven and amplify the restaurant group’s fermentation and zero waste programs.
@zukemono
Kirsten K. Shockey
Kirsten K. Shockey is the author of award-winning Homebrewed Vinegar, coauthor, with her husband, Christopher Shockey, of award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables.
The Shockeys got their start fermenting foods over twenty-four years ago on 40 acres of wooded hillside on unceded Takelma territory which grew into their organic food company. Kirsten realized that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavors.
She leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. She is a mother, grandmother and co-founder of The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentnerds.substack.
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This event is part of the Symbiosis Tour 2023.
If you are interested in this event, you might also be interested in the others. Throughout June, Kirsten Shockey and Mara King, along with other inspiring ferment professionals, are hosting a range of diverse ferment-related events in Wells, Somerset & London (UK), Holywood (N. Irl) and Dublin. Each event is different in style and content and over the tour we will be covering a fantastic array of ferment and food-related topics for different audiences.
Click here to find out more about the other Symbiosis Tour events being held.
