This week, Robin spoke to Kirsten Shockey, author of Fermented Vegetables (now out for 10 years!) and co-founder of The Fermentation School. We covered everything from germ theory to making a living in publishing, and Himalayan gundruk to tempeh as a secret food.

Reaching all the way back to our fermenting ancestors, and the knowledge they've passed down, but which now terrifies us, because we've become disconnected from food systems. Speaking of the food system, Kirsten also discusses the role of factory bread in bringing women into the workforce, and whether fermentation can fix the inherent wastefulness of the food-industrial complex.

We explored the origins of Kirsten's Fermentation School and its woman-run courses, as well as how Kirsten herself started out as a school teacher and then got into fermentation because she wanted her children to be connected to food (and how her son became a goat midwife and cheesemaker).

Kirsten's books, Fermented Vegetables, Fiery Ferments, Homebrewed Vinegar, and Miso, Tempeh, Natto & Other Tasty Ferments are available in all good bookshops, and you can also read her more recent thoughts on fermentation and other things on her Substack, and find her courses on The Fermentation School.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.