We know you want to know about fermentation! And who better to ask than the author of five fermentation books and co-founder of The Fermentation School, Kirsten Shockey. With over 20 years of experience in fermentation Kirsten has so much to share that'll inform, enlighten and, frankly, change the way you eat.

Check out Kirsten's course, Your 30 Day Fermentation Challenge, and get a special 10% podcast discount automatically applied here

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Meals at the Ancestral Hearth

Spelt Sourdough Every Day

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Alison's Sowans oat fermentation course is here, with a 10% discount applied!

Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.

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What We Talk About:

How and when Kirsten started fermenting, including her homestead beginnings and her time selling at local markets
What Kirsten's favourite thing to ferment is
The fermentation questions Kirsten gets most often
Why fermentation is safe
The connection fermentation brings us to our land and produce
All about the b-corp, women-led fermentation school Kirsten co-founded
Women as the knowledge-bearers of fermentation
Bringing fermented foods into every meal
Natto and why it's challenging