Join me as I moderate a Cultures.Group live session with Kirsten Shockey!

2PM Eastern/3PM Central

The month of February is all about fermented vegetables: Vegetables fermented with salt, miso, koji, soy sauce, vinegar, sake kasu, shio koji, sugar, mustard oil, nuka, wild yeasts, mustard, or other substrates with Kirstin Shockey, co-author with Christopher Shockey of the 10th anniversary edition of Fermented Vegetables.  Kirsten will talk about using moisture reduction with fermentation to create superior fermented vegetables. She will introduce you to this technique and give some demonstrations of ways these techniques can be used for flavor building, preservation, and as a food waste strategy. Moderated by Soirée-Leone. Beyond Brine: Using moisture reduction in vegetable fermentation (for amazing flavor, superior preservation, and food waste strategy with Kirstin Shockey, co-author with Christopher Shockey of the 10th anniversary edition of Fermented Vegetables. Videos plus Sunday February 18 at 2PM EST live session with Kirsten Shockey and Soirée-Leone.

Videos for Annual Subscribers from Dr. Esther Miller , Rudy Huang, Sébastien de Roany, Jessica Alonzo , Connie Chew, Ekta Maheshwari, Llewyn Máire, Eve Jazmati, Darra Goldstein, Jennifer Solow, Priya Mani, Marcus Im, Alex Gunuey, Umair Khakoo, Cortney Burns, and Leda Meredith (in Memoriam).