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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:
Handing out samples of puckery Picklopolis goods.
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.
Picklopolis and Three Square Grill co-owner David Barber shows off his crunchy lemon cucumber pale yellow pickling cuke
"ghost pickle."
Fermentation guru Sandor Katz answers the crowd's questions.
You can ferment anything. Victoria Schneider doles out cupfuls of the most delicious, mouth-searingly hot fruit kimchee ever. It contained grapes.
Crockhaus' Jess Hauser makes her kefir with coconut milk, lemon and currants.
Co-organizer Gretchen Westlight is all sold out.
Tasty, tasty fermentation sample detritus.
WWeek 2015