Christopher and Kirsten Shockey, authors of the new book “Fermented Vegetables” join Kellie to discuss, of course, fermentation. Learn how fermented foods are a traditional staple across the world, the health benefits such as live enzymes for improved digestion and increased vitamins. Understand the difference between canning, drying, freezing, and fermenting for preserving the bounty of every season. Find out how you too can create small batch ferments with healthy recipes for the ultimate convenience food. The Shockey’s provide easy tips for the fermentation beginner all the way to the steps to become a fermentista!