Kirsten Shockey

Author Kirsten Shockey discusses fermenting foods, including health benefits, food waste reduction, and simplicity. She explores unusual ferments like natto and tempeh, highlighting their incredible advantages. The podcast delves into the impact of fast-acting yeasts on bread intolerance and the role of fungi in fermentation, such as Koji and tempeh. Additionally, the importance of creating a conducive environment for successful fermentation is emphasized.