Golden State Pickle Works & Collective Cultures
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By supporting organic farmers and their beautiful produce, we practice one of the oldest and purest forms of preservation to be enjoyed throughout the year.
Our mission is to use the bounty of northern California produce to make artisanal fermented vegetables and thoughtfully crafted condiments, that can be enjoyed throughout the year. Weekly Farmers Markets:
Friday, 9am – 12:30pm @ Sonoma Valley Farmers Market
Saturday, 8:30am – 1pm @ Napa Farmers Market
Sunday, 9am – 1pm @ Temescal Farmers Market
Golden State Pickle Works stocks the modern food lov
Cabbage on every cutting board. Tomatoes, vinegar, salt, good company.
Last Saturday we built a sauerkraut bar — every person chose their own add-ins, massaged their own brine, packed their own jar. Caraway and juniper. Fennel fronds that were headed for the compost. Beet stems and chili. No two jars the same.
Then fermented tomato salsa jump started with a live g*i choy brine — tangy, funky, ready in three days. Then quick pickles poured with house vinegar, bright enough to eat right off the table that same day.
All of it made with produce from .sonoma — peak season, right from the source.
Three jars per person. All going home to keep doing their thing on the counter, in the fridge, all summer long.
More workshops coming before September — follow us and keep your eyes open. You don’t want to miss the next one.
thepatch_sonoma oakhillfarmsonoma countryrhodesfamilyfarm
05/21/2026
This is your chance to get hands on instruction from our fermentress-in-chief, Sam Paone! Don't miss this opportunity to see where the magic✨️ happens and learn how to make delicious pickles. 🥒🥕🍅
Reserve your spot today: https://goldenstatepickleworks.com/product/preserve-your-bounty-workshop/
05/20/2026
10 days.
If you’ve been meaning to sign up for Preserve Your Bounty — this is the nudge.
May 30 · Noon–2pm · Santa Rosa $100 · 12 guests · 3 projects · A meal together
What you leave with: three jars, the recipes, the skills, and a reason to actually be excited when your CSA box is overflowing.
🔗 Link in bio.
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Early summer used to stress me out.
The markets overflow. The CSA box shows up before you’ve finished last week’s. The garden hits all at once.
Preservation changed how I relate to abundance. Not as a problem to manage — but as a resource to work with.
That’s what this workshop is really about.
May 30 · Last few spots · $100 Reserve: link in bio.
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05/13/2026
Fermented tomato salsa shouldn’t work this fast — but it does.
Short lacto-ferments build acidity quickly. The result is brighter, more complex, and alive in a way that cooked salsa isn’t.
We make this together on May 30 using peak-season tomatoes, peppers, onion, and herbs.
It’s the one that surprises people every time.
May 30 · Noon–2pm · $100 · Link in bio.
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This is what 2 hours in our kitchen looks like.
Hands in the bowl. Questions welcome. No wrong moves.
We keep it to 12 people so there’s room to actually learn — not just watch.
If you’ve been thinking about it, now’s the time. May 30 is 3 weeks out and seats are going.
$100 · Santa Rosa · Link in bio.
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05/06/2026
You don’t leave empty-handed.
From the May 30 workshop, you take home:
🫙 Three jars of preserved vegetables — yours to finish fermenting at home 📄 The complete step-by-step fermentation & pickling guide 🍽️ All recipes made together during the workshop ✨ Two bonus ideas for using ferments in everyday meals
Plus — the confidence to look at a pile of summer produce and know exactly what to do with it.
$100 · May 30 · Santa Rosa · Limited seats Reserve: link in bio.
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12 years of funk, fire, and fermentation. 🎉 Golden State Pickle Works turns 12 today, and every jar, every market, every weird and wonderful bite has been made possible by this community. From our little crew to yours — thank you for being at the table with us. Here’s to the next chapter. 🥒✨
04/30/2026
Preservation isn’t about perfection — it’s about paying attention.
Most people think fermentation is complicated. Or risky. Or something you need special equipment for.
It’s not. You need a jar, salt, and a vegetable. We handle the rest.
In 2 hours on May 30, you’ll understand ratios, timing, and the intuition that makes preservation feel like cooking instead of chemistry.
12 people. 3 projects. A meal together. $100 · Santa Rosa 🔗 Link in bio to join us.
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04/27/2026
Three things you’ll make on May 30:
🥬 Seasonal sauerkraut — cabbage plus whatever’s abundant. Kale stems, carrots, fennel. No strict rules.
🥒 Vinegar-pickled vegetables — a light brine. The kind that makes you want to put pickles on everything.
🍅 Fermented tomato salsa — peak-season tomatoes, bright lacto-fermented acidity. Fermentation as a cooking tool, not a science experiment.
You leave with all three. In jars. To finish at home.
May 30 · $100 · Santa Rosa · 14 spots Reserve: link in bio.
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Santa Rosa, CA
95407