Golden State Pickle Works & Collective Cultures

10/18/2026

Chrain is the red beet and horseradish condiment that lives on Passover tables — sharp, earthy, and deeply rooted in Ashkenazi food tradition.

This weekend at Newman’s Jewish Food & W**e Weekend, we made a fermented version. Same combination, same cultural memory — but alive, tangy, and built by each person in the room to their own taste.

Everyone went home with their jar still in progress, ready to ferment to exactly the level of sour they want. That’s the part I love most — the workshop ends, but the ferment keeps going.

📍 Camp Newman, Santa Rosa


10/16/2026

Early Girls still on the vine, and summer’s winding down fast. 🍅 Here’s how I’m holding onto the last of them: slow-dried just enough to concentrate the flavor, then packed in olive oil with thyme. Keep them in the fridge and they’ll last about two to four weeks. Spoon them onto crostini, toss them into pasta, fold them into a frittata.

Which would you make first?

farmtotable goldenstatepickleworks

10/11/2026

Thank you to the Harvest Fair of Sonoma County for awarding Golden State Pickle Works three Double Gold awards: our Red Beet and Horseradish Slaw, Pickled Red Onions with Hibiscus, and Green Goddess Dressing.

Last night we celebrated by sharing all three with guests and fellow makers. It’s always so lovely to catch up with everyone in this community.

10/03/2026

Proof that dentists appreciate a good crunch. A Santa Rosa dental office visited us for a private pickle party at our kitchen. The team packed jars of brined, lacto-fermented mixed pickles, then massaged and seasoned their own kraut. Every jar went home different, and every one is fermenting now.

Private workshops are available for your workplace. Book through the link in bio.

09/16/2026

09/09/2026

FEED Sonoma called about sugar baby melons from Tookey Farms with stems starting to mold. This is exactly what upcycling looks like in practice. We picked up a full pallet and processed all of it today. Flesh went into shrubs, guts went into vinegar. Nothing wasted, everything transformed.

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

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 c***r 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