They are here to share information, troubleshoot and generally geek out at all things pickled here at
Apparently everybody in Portland digs pickled things.
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UPDATE Tuesday, Sept. 1:
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Handing out samples of puckery Picklopolis goods.
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Co-organizer George Winborn offered tasty sour kefir with a side of seersucker style.
Salt Fire Time Community Supported Kitchen's Tressa Yellig sweetens up her excellent sauerkraut with a pinch of tarragon.
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Picklopolis and Three Square Grill co-owner David Barber shows off his crunchy lemon cucumber pale yellow pickling cuke
"ghost pickle."
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Fermentation guru Sandor Katz answers the crowd's questions.
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You can ferment anything. Victoria Schneider doles out cupfuls of the most delicious, mouth-searingly hot fruit kimchee ever. It contained grapes.
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Crockhaus' Jess Hauser makes her kefir with coconut milk, lemon and currants.
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Co-organizer Gretchen Westlight is all sold out.
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Tasty, tasty fermentation sample detritus.