They are here to share information, troubleshoot and generally geek out at all things pickled here at
Apparently everybody in Portland digs pickled things.
Co-organizer George Winborn offered tasty sour kefir with a side of seersucker style.
Picklopolis and Three Square Grill co-owner David Barber shows off his crunchy lemon cucumber pale yellow pickling cuke
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.