Scrap broth – This day, it is scallion roots, ginger peels, celery leaves, and other root vegetable peels. Take whatever that you would have otherwise put straight into compost bin, allow them to contribute to a broth before putting them into the bin. Let it be a surprise – let go the desire to engineer its destiny. After three weeks of daily fresh broth, I can say that I am genuinely delighted every day.
The scarp broth is a new habit inspired by a cup of scrap broth that was the first course at Cultured Pickle in Berkeley. We drink ours like a clear broth with a touch of salt, pepper and vinegar. Any leftover goes into next day’s savory porridge or soup.
A rice-pickle bowl at the Cultured Pickle: Brown rice served with various fermentations on Dec 28, 2024 – Radicchio, Butter Lettuce, Romaine-Lemon Kosho; Rutaba & Sweet Potato – White Miso; Ses Kraut; Leeks – Koji; Scallion with Date & Chili Paste Brine; Beet Green Kimchi; Ginger & Turmeric Carrot with Brine Kanten (jelly); Kohlrabi-Lime Pickle; Beets with Fennel; Kohlrabi, Kale, Turnip Stems – Star Anise Vinegar; Mustard Greens with Leek, Fresh turmeric & fennel seed; Nettles – Miso Tamari; Turnip Umezu; Celeriac – Bettarzuke; Kombu – Misozuke garlic; Fennel Kasuzuke; Turnip Green, Leek, Sea Lettuce Gomashio
Carrot peels – these could be kombucha or long fermented komucha that becomes vinegar. The jar above is raw turmeric peels.
Alex, the craftswoman of Cultured Pickle Shop. Her vibrancy and passion is the first thing you notice about her.
Locomotoring 
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