Golden State Pickle Works & Collective Cultures

Golden State Pickle Works & Collective Cultures By supporting organic farmers and their beautiful produce, we practice one of the oldest and purest forms of preservation to be enjoyed throughout the year.

Our mission is to use the bounty of northern California produce to make artisanal fermented vegetables and thoughtfully crafted condiments, that can be enjoyed throughout the year. Weekly Farmers Markets:
Friday, 9am – 12:30pm @ Sonoma Valley Farmers Market
Saturday, 8:30am – 1pm @ Napa Farmers Market
Sunday, 9am – 1pm @ Temescal Farmers Market

Golden State Pickle Works stocks the modern food lov

ers' refrigerator. Using the bounty of northern California to make artisanal fermented vegetables, and thoughtfully crafted condiments, we carry on the traditions of the American food pantry while also contributing to the dialogue.

Kosho is chili, citrus zest, and salt, fermented together — and we’re pouring two.🍊 Tangelo mandarin + lucento pepper 🍋 ...
09/08/2026

Kosho is chili, citrus zest, and salt, fermented together — and we’re pouring two.
🍊 Tangelo mandarin + lucento pepper
🍋 Green aji amarillo + lime
Both on the tasting table at Ferment the Heat, alongside our vintage hot sauces and kimchis.
📅 Saturday, September 19 | 2:00–4:00pm
📍 Santa Rosa (address sent with your ticket confirmation)
💵 $100/person
🔗 Link in bio

Hot sauce keeps changing after it goes in the jar.At the tasting portion of Ferment the Heat, you’ll try our 2024 and 20...
09/04/2026

Hot sauce keeps changing after it goes in the jar.
At the tasting portion of Ferment the Heat, you’ll try our 2024 and 2025 vintage hot sauces side by side — same method, a year apart, two different flavors. We’re pairing the tasting with brown rice from Massa Organics to let each ferment speak for itself. (Spot our bottle!) Poster 📸 Chelsea Jimenez McCade Gordon
📅 Saturday, September 19 | 2:00–4:00pm
📍 Santa Rosa (address sent with your ticket confirmation)
💵 $100/person
🔗 Link in bio

08/31/2026

Kimchi isn’t cabbage. Kimchi is a method: salt your vegetable, coat it in a paste of chili, garlic, and ginger, let it ferment.
That method adapts to whatever’s in season — which is exactly what we’ll build hands-on at Ferment the Heat.
📅 Saturday, September 19 | 2:00–4:00pm
📍 Santa Rosa (address sent with your ticket confirmation)
💵 $100/person
🔗 Link in bio

08/29/2026

The cucumbers are coming in faster than we can eat them — and that’s exactly why this recipe exists. Sweet, tangy, and made for the pantry. Persian and Armenian cucumbers, apple cider vinegar, spices, and sugar — these Bread & Butter Pickles are a two-year preserve that turns summer into winter comfort. Named after a 1920s farmer couple who traded jars for staples, this one’s pure Americana. Full episode on YouTube. 🔗 Link in bio.

jarringeverything goldenstatepickleworks homecanning seasonalcooking sonomacounty fermentationstation picklelife

08/28/2026

A fermented chili mash isn’t a finished product. It’s a base.
From one mash, you could be looking at:
🌶️ Harissa
🌶️ Zhug
🌶️ Sambal
🌶️ Aji amarillo-style paste
🌶️ Chili crisp
Same ferment. Endless directions. We’ll build the base together on September 19 — what you do with it after is up to you.
📅 Saturday, September 19 | 2:00–4:00pm
📍 Santa Rosa (address sent with your ticket confirmation)
💵 $100/person
🔗 Link in bio

08/26/2026

Fresh chili paste and fermented chili mash are not the same thing.
One is chopped and mixed. The other is alive — salt activates naturally occurring bacteria, and over days or weeks it transforms into something tangy, funky, and layered that fresh or cooked chili can’t touch.
At Ferment the Heat, you’ll build your own mash from scratch and take it home fermenting.
📅 Saturday, September 19 | 2:00–4:00pm
📍 Santa Rosa (address sent with your ticket confirmation)
💵 $100/person
🔗 Link in bio

This week’s ferments, in review: Mike’s onion bialy, BLTs with roasted tomatoes (and if you haven’t tried Woodlands Char...
08/23/2026

This week’s ferments, in review: Mike’s onion bialy, BLTs with roasted tomatoes (and if you haven’t tried Woodlands Charcuterie’s bacon in that combo, it’s time), and getting to share my potato salad (potties grown by Oak Hill Farm) with workshop guests — which might be my favorite kind of moment, watching someone try something for the first time. Here’s to another week of showing up for it. Have you had your daily ferment yet? Can’t wait to hear what you’re eating.



Have you had your daily ferment?

08/22/2026

Everything here came from one farm, in one day, with almost nothing left over. 27 of 29 ingredients, preserved.

08/22/2026

Another one in the books - Cucumbers 3 Ways, at Artisan Baking Company, Central Milling in Petaluma. Thank you to effective who spent the afternoon with us, jars in hand, and gabs smelling like garlic and herbs. Next up, CHILIES.

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Santa Rosa, CA
95407

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