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Fermentation is easier than you think. In its most distilled form, all you need is vegetables, salt, and time. Kirsten Shockey, the author of Fiery Ferments and Fermented Vegetables, joins us today to demystify the fermentation process. She explains why fermenting and eating a particular vegetable can actually provide more health benefits than consuming it raw.

Shockey provides us with the temperatures at which certain food should be fermented to achieve the greatest health benefits, and walks us through the basics of fermenting vegetables at home. The episode muses on the future of fermented foods while acknowledging why this centuries-old process is still important today. After listening to this episode, you may just be inspired enough to make your own batch.

For more information (and help troubleshooting your own ferments), visit