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(Yield: 1 gallon)


Enough vegetables to fit a gallon jar

(ie: hardy veggies like carrots, cauliflower, green beans, radishes, turnips, onions, fennel, etc)

1/2 cup sea salt

3-6 garlic cloves

4 tbsp of Preserved's Classic, Eastern or Dill Pickling Spice Blend



1 cup rice or barley koji

1/2 cup sea salt

2 cups water

Combine koji of choice and salt. Rub together until aromatic. Transfer to a quart-sized jar. Add water and cover with muslin cloth, secured with a rubber band.. Ferment in a warm spot for 7-10 days, stirri...

As we work our way through a jar of fermented vegetables, we are inevitably left with excess brine. Don't dare waste this liquid gold! It's chock full of flavor and nutrition, just like the crisp pickled veggies that resulted from this beautiful brine.

  • ...

Use as a dressing on a hearty kale salad; brush on roasted veggies like asparagus, broccolini or cauliflower; serve as a relish on grilled fish and meats.

Preserved lemons are a chefs secret weapon. Use both the lemon rind, the pith and the juice in tagines, dressings, marinades, and relishes.

Bone broth is an easily digestible source of protein, vitamins, minerals and collagen that fights inflammation, heals your gut and boosts your immunity

Elderberries are naturally high in immune-boosting compounds that can help prevent, or lessen the symptoms and intensity of common colds and flus.

Have you inherited a sourdough starter? Here's our recommended feeding guide!

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