Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good.
Links and Show Notes
- Slow Brine
- Sauerkraut, Kimchi, and Pickles
- What Is Fermentation? Benefits of Fermentation + How to Ferment Foods
- Natural Chef program at Bauman College in Berkeley, CA.
- 99 Designs
- Half Moon Bay Wasabi Farm
- Wasabi plant
- Coastside Kraut
- Do You Know Your Tsukemono? A Guide to Japanese Pickles
- Salvadoran Curtido
- Fiery Kimchi
- Seed and Salt Sauerkraut
- Local company wins food award. Slow Brine noted for sauerkraut
- Celery Seeds
- Half sour vs. Full sour
- Pickle ice cream
- Garlic ice cream
- Pickleback recipe
- Dirty Martini recipe
- Bloody Mary recipe
- White Cucumber/White Wonder
- Ghost Pickles
- Ghost Chiles
- Where to buy Slow Brine
- Coastside Farmers’ Market, Half Moon Bay, CA
- Castro Famers’ Market, San Francisco, CA
- Fort Mason Farmers’ Market, San Francisco, CA
- Spangler’s Market, Half Moon Bay, CA
- Rainbow Grocery, San Francisco, CA
- Driver’s Market, Sausalito, CA
- Oceana Market, Pacifica, CA
- Bianchi’s Market, San Carlos, CA
- Palace Market, Point Reyes, CA
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