One of our fermentation jars in production at the studio
Every year around Father's Day, there are conversations around grilling: charcoal versus gas, the perfect steak, the perfect burger.
These are important points for grilling enthusiasts, and who doesn’t like to linger by the grill on a warm summer afternoon? But I find myself thinking about the supporting cast.
A great burger deserves a great pickle. A grilled sausage is better with sauerkraut. Even a simple grilled vegetable plate benefits from something bright, crunchy, and tangy on the side.
For anyone who enjoys cooking, gardening, fermenting, or simply making things by hand, our Fermentation Jar makes a thoughtful Father's Day gift. It's one of my favorite pieces we make because it invites a slower kind of kitchen project—one that transforms humble ingredients into something deeply flavorful over time.
Photo Credit: Nicola Parisi
Recipe: Kosher-Style Fermented Pickles
If you're looking for a project to accompany the gift, here's a recipe from Elizabeth Vecchiarelli, owner and founder of Preserved, an excellent store in Oakland’s Rockridge neighborhood that supports home fermentation enthusiasts of all levels. These pickles turn out crisp and garlicky, and are the sort of thing I want alongside grilled food all summer long.
Ingredients
- Small pickling cucumbers (less than 6 inches long)
- Fresh dill
- Peeled garlic cloves
- Dill seed
- Mustard seed
- Coriander seed
- Black peppercorns
- Chili flakes (optional)
- Fresh grape leaves (optional but recommended for extra-crisp pickles)
For the Brine
- 3 tablespoons sea salt
- 1 quart filtered water
Method
- Soak the cucumbers in ice water for 2–4 hours.
- Trim the blossom end from each cucumber.
- Dissolve the salt completely in the water.
- Place dill, garlic, and spices in the bottom of the fermentation jar.
- Pack the cucumbers tightly into the vessel, leaving about an inch of headspace.
- Lay grape leaves over the cucumbers.
- Pour in the brine until everything is fully submerged.
- Add the ceramic weights.
- Fill the water moat three-quarters full and place the lid on top.
- Ferment for 7–14 days, then transfer to the refrigerator.
- Allow the pickles to continue developing flavor during an additional two weeks of cold storage before enjoying.
Whether you're shopping for a father, a grandfather, a partner, or someone who simply loves a good pickle, I hope this season includes good food, time outdoors, and plenty of reasons to gather around the table.
Warmly,
Sarah
Questions? Email info@sarahkersten.com