Vancouver based purveyors of fine fermented goods and cultured wares.
These sliced pickles incorporate fresh koji into the lacto-pickle brine creating a truly unique earthy, yet floral, complexity of flavours. This is the ultimate pickle.
If you didn’t know, koji is a sporulating mould known as Aspergillus oryzae. It has been bred for hundreds of years for the production of garums, miso & amazake. And in turn rice vinegar & sake.
Here at Scratch we inoculate our own koji spores in a cedar cabinet. We can supply fresh koji in limited amounts should you want to get your hands on some.
Staying inspired with your kitchen endeavours is sometimes really easy. It is sometimes not so really easy. The seasons help to keep us inspired with an ever rotating set of ingredients, but they can also feel stifling when time is dragging its heels and everyone is waiting for things to change.
Here’s a little snippet on staying inspired with your ingredients and playing outside of the proverbial box.
Whether you’ve had time to go out for a walk in the woods or not, this mushroom toast with a zingy marinade is what you need in your life.