Golden State Pickle Works stocks the modern food lovers' larder. Using the bounty of northern California to make artisanal fermented vegetables, fruit and thoughtfully crafted condiments, we carry on the traditions of the American food pantry while also contributing to the dialogue. By supporting local farmers and their beautiful produce, we practice one of the oldest and purest forms of preservation to be enjoyed throughout the year.
We have 25 ceramic crocks, beautiful local produce from small Sonoma farmers, and product ready to sell. The money that we raise from this project will go towards getting us into farmers' markets - permit fees, tents, labels, jars, etc. Help us sell our pickles!
This starts with culturing organic cream. We add just a little buttermilk to a crock full of cream and wait. Three or four days later it's a delicious thick soured cream that's a perfect base for creamy dressings. Meanwhile, local cucumbers, celery and onions ferment, and when the vegetables have reached the desired texture and taste I make a dill pickle mayonnaise using the brine from the cucumbers and cage free eggs. After finely chopping the vegetables we mix everything together with fresh parsley, it's a perfect dipping sauce full of effervescence! Special thanks to Rose Ranch for their beautiful cucumbers.
Retail: $7 (8 ounce jar) Wholesale: $80 (1 gallon)
Green Goddess Dressing
This starts with culturing organic cream. We add just a little buttermilk to a crock full of cream and wait. Three or four days later it's a delicious thick soured cream that's perfect for creamy dressings. Meanwhile, local purple top turnips ferment and when they have reached the desired texture and taste I make a turnip mayonnaise using the turnip brine and purée and cage free eggs. Add tarragon from a neighborhood farmer, Veronica, and a tiny bit of anchovy and it's a new refreshing way to give ode to the 1930's San Francisco play.
Retail: $7 (8 ounce jar) Wholesale: $65 (1 gallon)
Blue Cheese Dressing
This starts with culturing organic cream. We add just a little buttermilk to a crock full of cream and wait. Three or four days later it's a delicious thick soured cream that's perfect for creamy dressings. Meanwhile, local celery root ferments and when they have reached the desired texture and taste I make a celery root mayonnaise using the celery root brine and purée and cage free eggs. Thanks to Point Reyes Blue Cheese.
Retail:$7 (8 ounce jar) Wholesale: $70 (1 gallon)
Kale and Apple Slaw
I love the technique in making fermented slaws. After shredding all vegetables, this batch includes local kale, celery root, turnips, red onion, carrots and apples, I massage salt, toasted cumin and fennel seeds into the vegetables until they release their own moisture. This protects the vegetables during fermentation and develops an incredible brine that keeps seasoning for as long as it's alive!
Retail: $6 (9 ounce jar) Wholesale: $85 (1 gallon)
Alliums are a family of vegetables including onions, garlic and fennel. I ferment all three vegetables together and after 24 days, it gives such a powerful umami aroma, I had to cram as much flavor into this mayonnaise as I could. I use cage free eggs and using the brine and purée of the alliums as the base of the condiment, this has become Samanthony's household favorite, use it on everything!
Retail: $6 (9 ounce jar) Wholesale: $54 (1 gallon)
Turkish apricots and fermented ginger with spices make this so special. Ginger is fermented with cinnamon, allspice and cardamom for about two weeks. The apricots are stewed for hours with the ginger, spices, vinegar and honey, then puréed to make a sauce that's perfect for chicken nuggets, grilled pork chops or plain toast and cheese.
Retail:$7(8 ounce jar) Wholesale: $72(1 gallon)
In this jar there are jimmy nardellos, cherry, gypsy, jalapeño and shishito peppers with garlic and thyme. Because some varieties of peppers benefit from vinegar and sugar, we pickled a few varieties and fermented jalapeños and garlic with fresh thyme. Mixing both techniques gives variety in taste and texture in every jar.
Retail: $8 (16 ounce jar) Wholesale: $54 (1 gallon)
Beets and Horseradish
Fresh beets straight from the ground is something to be thankful for. Two crocks full of peeled beets and fresh horseradish sit in salted water for about six weeks, giving the horseradish time to mellow its sharpness and accentuate its sweetness. The liquid is more like a healthy juice than a brine! We use the brine in our Bloody Mary Mix.
Retail: $6 (16 ounce jar) Wholesale: $33 (1 gallon)
Bloody Mary Mix
When has it been possible to drink booze and help your body health as the same time? This mix has fresh Early Girl Tomatoes and live cultures and brines from fermented beets, celery and cucumbers with our hot sauce, smoked raisins and a tiny bit of chili. This is a great drink, with or without booze.
Retail: $12 (32 ounce jar) Wholesale: $40 (1 gallon)
Cabbage with Toasted Caraway
Local green cabbage is thinly chopped and is massaged with salt and toasted caraway seeds.After about ten minutes of breaking down the cabbage, it releases a liquid that protects the cabbage through fermentation.After about two weeks, this cabbage and brine takes on a beautiful aged flavor.
Retail: $6 (9 ounce jar) Wholesale: $14 (1 gallon)
Whole Grain Mustard
This mustard starts with brown and yellow mustard seeds, distilled vinegar and mustard powder.Throughout its four week aging process, honey is added which helps mellow this brassica condiment to perfection.
Retail: $6 (9 ounce jar) Wholesale: $30 (1 gallon)
Risks and challenges
Since we have already been accepted to sell at farmers' markets in Sonoma Valley, at this point in our process, our risks and challenges will be small and adaptable. We produce small batches and run with a rotation of fifteen different vegetables / fruit / condiments - we feel that every person will enjoy at least one of our handcrafted, organic products. Every season will produce another round of various products to share with artisanal enthusiasts. Because we make small batches, there is no challenge in selling before the "use by" date, our only challenge will be to keep up!Learn about accountability on Kickstarter
- (30 days)