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Umeboshi
Ume On The Tree Every year in early June, after the last of the spring rains have fallen and the fruit of Prunus mume have begun to blush, we head over to the North side of town where a long time...
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Dehydrate It
Change the form. Vary the use. Expand your notions. Beet & Fennel Brine Put it in a Shaker – Sprinkle on Soups – Stir into Stews – Dry Rub Meat – Top your Popcorn – Lime Pickle Hollandaise Spice...
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Everybody Kahm Down!
It’s not mold, it’s yeast, commonly called Kahm, which is a sort of catch-all term for a variety of yeasts that can form a film, or pellicle, on top of ferments.1 It’s harmless. No one is going to get...
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Home Production: 1996-99
It’s been a haul. In the beginning, we set up shop in our small ground floor apartment. There were years of nights spent up so late. So many nights when the baby wouldn’t go down, or stay down, and at...
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June Garlic
It’s all about the timing. The garlic has to be fresh dug. Cloved but not cured. The skins are thick and need to be cut away with a paring knife to get to the tender kernel. From late May through...
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Dessert
Tsukemono SundaeKasu Ice Cream & Umeshu Ice CreamShiro Misozuke BananaKoji Fermented Adzuki Bean “Hot Fudge”Nuka Cultured Whipped CreamUmeshu Cherry There is a word that all of us who make food for...
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What Do Cherry Blossoms Do?
Cherry Blossom Kombucha Recently, on a Saturday morning, as I was finishing setting up the stand at the Berkeley Farmers Market, a customer asked me an extremely complex question. The early shoppers...
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Summer Cucurbit Winter Cucurbit
It is this time of year that we finally become a pickle shop. Without fail, folks will wander into The Shop from January through June, stare blankly at the retail cooler for several minutes, then look...
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Sakura No Shiozuke
A beautiful Sunday morning in May. The blossoms arrived in a woven basket hanging off the arm of Jeffrey Stoneberger who arrived at The Shop with his usually flurry of activity. Out of the basket the...
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Perspective
A Microscopic View of One of Our Kombucha SCOBY’s Grown on Sencha (green) TeaPhoto by Ben Wolfe To increase our understanding we need to take the time to take a closer look. -Kevin
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Shibazuke
Shibazuke Eggplant has proven itself a challenging vegetable for us to pickle. We have been disappointed with the color as it often turns a corpse like blue-grey, and with the texture, which has been...
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Karashi-zuke
At times we seek a heat that’s not spicy. The slow building warmth of ginger. The clear-cut through your sinuses of wasabi. Eyes tearing up from that hit of hot mustard. Hot Mustard. Oriental Mustard....
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Everybody Kahm Down!
It’s not mold, it’s yeast, commonly called Kahm, which is a sort of catch-all term for a variety of yeasts that can form a film, or pellicle, on top of ferments.1 It’s harmless. No one is going to get...
View ArticleClik here to view.
Home Production: 1996-99
It’s been a haul. In the beginning, we set up shop in our small ground floor apartment. There were years of nights spent up so late. So many nights when the baby wouldn’t go down, or stay down, and at...
View ArticleClik here to view.
June Garlic
It’s all about the timing. The garlic has to be fresh dug. Cloved but not cured. The skins are thick and need to be cut away with a paring knife to get to the tender kernel. From late May through...
View ArticleClik here to view.
Dessert
Tsukemono SundaeKasu Ice Cream & Umeshu Ice CreamShiro Misozuke BananaKoji Fermented Adzuki Bean “Hot Fudge”Nuka Cultured Whipped CreamUmeshu Cherry There is a word that all of us who make food for...
View ArticleClik here to view.
What Do Cherry Blossoms Do?
Cherry Blossom Kombucha Recently, on a Saturday morning, as I was finishing setting up the stand at the Berkeley Farmers Market, a customer asked me an extremely complex question. The early shoppers...
View ArticleClik here to view.
Summer Cucurbit Winter Cucurbit
It is this time of year that we finally become a pickle shop. Without fail, folks will wander into The Shop from January through June, stare blankly at the retail cooler for several minutes, then look...
View ArticleClik here to view.
Sakura No Shiozuke
A beautiful Sunday morning in May. The blossoms arrived in a woven basket hanging off the arm of Jeffrey Stoneberger who arrived at The Shop with his usually flurry of activity. Out of the basket the...
View ArticleClik here to view.
Perspective
A Microscopic View of One of Our Kombucha SCOBY’s Grown on Sencha (green) TeaPhoto by Ben Wolfe To increase our understanding we need to take the time to take a closer look. -Kevin
View Article
