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Naturally Fermented Foods

@goldenstatepickleworks

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🥒 Fermented foods for flavor & gut health 🌱 Small-batch, probiotic-rich & farm-fresh 🛒 Find us at Sonoma, Napa, Temescal Farmers Markets

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We’re hiring! Golden State Pickle Works is looking for a Farmers Market Representative to join our team in Santa Rosa. If you love farmers markets, food systems work, and want a job that actually grows with you, this one’s worth a look.

You’ll start by running our market booth — setup, sales, breakdown — and as you master that, there’s room to add in-store demos and eventually kitchen production. Pay starts at $21/hr with room for growth.

We need someone reliable, self-motivated, and comfortable talking to people. No fermentation experience needed — we’ll train and educate you on our full product line, so don’t worry if this is all new to you. You’ll need a car big enough to haul market equipment (wagon, RAV4, or similar four-door works great) and the ability to lift 60 lbs. Mileage is reimbursed. Weekend availability required, since that’s when the markets happen. Oh — and you’ll get 16 oz of kraut or pickles every pay period, because working here means you eat well too.

Sound like you? Send us a message or email info@goldenstatepickleworks.com to apply.

#nowhiring #sonomacounty #farmersmarket #foodjobs #santarosajobs taken in Santa Rosa, California by @goldenstatepickleworks

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2 months ago

Have you had your daily ferment yet? That’s the question I’m going to be asking you (and myself) every single day from here on out, because fermented food isn’t a trend for us, it’s a practice, and practices only work if you actually show up for them. Lacto-fermentation has been keeping people fed through hard seasons for thousands of years, and it turns out the same bacteria that helped our ancestors survive lean winters are also some of the best things you can do for your gut today. So each day I’ll share what I’m eating, why it matters, and how you can make it a habit too — whether that’s a spoonful of kraut on your eggs or a jar of Collective Cultures hot sauce on everything you own. Consider this your daily nudge. Have you had yours yet?

#dailyferment #fermentedfood #guthealth #lactofermentation #goldenstatepickleworks taken in Sonoma County by @goldenstatepickleworks

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2 months ago

Where to Find Our Jars 🥒
We love our retail partners—these are the shops that help get our probiotic ferments, pickles, and dressings into your hands (and fridges!).
Swipe through to see where you can pick up your favorites locally.
✨ Shop small. Eat vibrant. Support local. ✨

#GoldenStatePickleWorks #CollectiveCultures #FermentedFoods #ShopLocal #SupportSmallBusiness #ProbioticsForThePeople #BayAreaEats #SonomaMade #LocalFoodLove #WhereToBuy

@berkeleybowl
@bigjohnsmarket
@feed_cooperative
@goodeggs
@hudson.g.g
@jupiterpetaluma
@nightingalebreads
@of.all.places
@oliversmarket
@otheravenues
@pacificmarkets
@penngrovemarket
@preservedgoods
@oakhillfarm.sonoma
@terrafirmafarm
@valleyfordcheese by @goldenstatepickleworks

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a year ago

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 & Wine 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 @urjcampnewman

#goldenstatepickleworks #lactofermentation #fermentationworkshop #sonomacounty #jewishfood by @goldenstatepickleworks

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2 days ago

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?

#JarringEverything #earlygirltomatoes #driedtomatoes #preservingtheharvest #sonomafood farmtotable goldenstatepickleworks taken in Sonoma County by @goldenstatepickleworks

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3 days ago

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.

#harvestfair #sonomacounty #goldenstatepickleworks #doublegold #fermentedfoods taken in Sonoma County by @goldenstatepickleworks

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8 days ago

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.

#fermentedfoods #krautmaking #teambuilding #sonomacounty #goldenstatepickleworks taken in Sonoma, California by @goldenstatepickleworks

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17 days ago

Vegan, Stir fry tossed with Sesame Ginger dressing made by Sam, who creates amazing dressing and fermented foods. Fresh noodles (yes I am still practicing), fresh green cabbage, last of the white onions, braised Tempeh, rice vinegar, soy sauce, black rice vinegar and a magic sprinkle of seeds and spices. Cheers to a vegan healthy dinner. @sheanadavis @epicureansonoma @goldenstatepickleworks @thepatch_sonoma @kreeski taken in Sonoma, California by @goldenstatepickleworks

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22 days ago

by @goldenstatepickleworks

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a month ago

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.

#upcycledproduce #sonomacounty #foodwaste #fermentedfoods #tookeyfarms taken in Sonoma County by @goldenstatepickleworks

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a month ago

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

#goldenstatepickleworks #fermentationworkshop #sonomacounty #lactofermentation #fermenttheheat taken in Santa Rosa, California by @goldenstatepickleworks

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a month ago

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 📸 @chelseajimenez @mccade_gordon
📅 Saturday, September 19 | 2:00–4:00pm
📍 Santa Rosa (address sent with your ticket confirmation)
💵 $100/person
🔗 Link in bio

#goldenstatepickleworks #fermentationworkshop #sonomacounty #lactofermentation #fermenttheheat by @goldenstatepickleworks

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2 months ago