Where to Start with Kirsten & Christopher Shockey
Kirsten and Christopher Shockey run a small farm and fermentation operation in the mountains of southern Oregon. They have been teaching fermentation workshops for years and bring a hands-on, practical approach to everything they write. Their books are not theoretical or preachy about health benefits. They are about the craft of turning fresh ingredients into something delicious through the ancient technique of lacto-fermentation. The Shockeys are best known for “Fermented Vegetables,” their comprehensive guide to fermenting every vegetable you can find at a farmers market, and “Fiery Ferments,” which applies the same thoroughness to hot sauces, chutneys, and spicy condiments.
Start here
Fiery Ferments
Kirsten K. Shockey & Christopher Shockey · 272 pages · 2017 · Moderate
Themes: fermented hot sauce, chili peppers, condiments, lacto-fermentation, spicy recipes
The Shockeys’ follow-up to “Fermented Vegetables” focuses entirely on the spicy side of fermentation. With 70 recipes for hot sauces, chutneys, mustards, and peppery kimchis, this book is ideal for anyone who wants to combine their love of heat with the craft of fermentation.
Why Start Here
“Fiery Ferments” is the best starting point because it showcases what the Shockeys do best: taking a specific corner of fermentation and covering it with exhaustive thoroughness. The book teaches you the science, gives you a framework for creating your own recipes, and provides enough variety to keep you experimenting for years. While “Fermented Vegetables” is broader, this book is more focused and more immediately rewarding if you love spicy food.
The recipes are globally inspired, from sriracha and gochujang to harissa and Caribbean pepper sauces. Each comes with a heat index and clear step-by-step instructions. The Shockeys also include recipes for meals that use your finished ferments, so your hot sauce collection becomes a practical part of your everyday cooking.
What to Expect
A 272-page book with color photographs and an excellent introduction to chili varieties and fermentation science. The recipes range from simple single-pepper mashes to complex multi-ingredient sauces. Most ferments take one to two weeks. The book assumes some comfort in the kitchen but no prior fermentation experience.