Salt and Savour

05/27/2026

WARNING: NSFFB (Not Safe for Facebook)!!!

❌ Hard Boiled Eggs, carefully diced
❌ Food plated precisely, to maximize visual appeal
❌ Garnish chosen with care
❌ Lighting and camera settings optimized
✅ Chefs may cringe

I was hungry! Three cold, hard boiled eggs in a bowl, with a couple of forks of sauerkraut on top, and pepper. Mashed it with the fork just before eating. Jessie dog beside me, barking at the mailman, just to complete the ambience. And in case you were unaware, eggs and sauerkraut is a fantastic pairing.

05/25/2026

05/18/2026

One of the less glamorous parts of making fermented foods at scale: moving 500+ lb fermentation tanks onto a raised platform without destroying your back… or the ramp - a new problem inherent to our new location.

This setup works, but barely. Time to engineer a better solution before this thing folds in half.

Small food manufacturing is basically equal parts fermentation, sanitation, and solving weird problems nobody tells you about.

05/12/2026

There are easier ways to build a food brand. We’re doing it the way we believe in.

05/03/2026

Batch testing on a Sunday.

04/27/2026

Most of 2025 went into moving the from 5843 Dunsmuir Ave to 6000 Dunsmuir Avenue. The old place may not have been perfect, but it did the job – and this new spot is a dream. An old Atlantic Richfield (ARCO) station, it’s got tons of character. When we started, it was just a shell of a building, and making it food-grade took a lot more effort than I expected. The inside is now fully transformed, though the outside still looks much the same. Stay tuned for renovation pics – and maybe, just maybe, the exterior will get a fresh coat of paint this summer.

03/29/2026

The jar lineup, ready to begin bottling. I call it bottling but that’s not accurate. The sauerkraut goes into jars not bottles. But jarring is usually a negatively descriptive adjective, so bottling it is.

03/25/2026

Here’s the freshly shredded horseradish that goes into a batch of our horseradish kraut - not enough to make the kraut “hot”, but it does create a distinctive flavor. Have you ever taken a big whiff of fresh-cut horseradish? If you have, you’ll know you wish you hadn’t.

03/25/2026

“Rumors of my demise have been greatly exaggerated.” 😆
Hi everyone. I’ve been absent for a while. My social media manager left to handle her family business back in October and I just keep telling myself I’ll get around to handling this….it’s been nearly 6 months. She used to post every single day. I won’t pretend I’ll match that energy, but I will post more often than twice a year. I promise. For now, I have a pile of cabbage to chop, so Ima get back to it!