Collection
Pickles & Preserves
Quick pickles, ferments, and preserves. The sharp, sour, crunchy things that cut through the smoke.
Pickled Jalapeños
Quick-pickled jalapeño slices in a simple vinegar brine — bright, spicy and sharp. Ready in an hour and far better than tinned. The essential topping for pulled chicken tacos, hot dogs, burgers, and anything that needs heat and acidity.
Pickled Red Cabbage
Quick-pickled red cabbage — sharp, vibrant and ready in an hour. The essential topping for chicken shawarma wraps and anything that needs acidity and crunch. Far better than anything from a jar.
Pickled Carrot and Daikon
The classic Vietnamese do chua — quickly pickled julienned carrot and daikon in a sweet rice vinegar brine. Light, crunchy and sharply acidic, it cuts through rich grilled meats and is essential alongside pork skewers, banh mi and rice noodle salads.
Kimchi
A buying and serving guide for kimchi — the essential Korean fermented cabbage that sits alongside bulgogi and ssam wraps. While making kimchi from scratch is a rewarding project, a good shop-bought version is the practical choice for a weeknight BBQ spread.
Sauerkraut
Sauerkraut served properly — at room temperature, drained and seasoned with a touch of caraway. A buying and serving guide for the fermented cabbage that belongs on every proper hot dog and pork roll. Sharp, crunchy and alive.