eds' pickles

Pickles made by hand,
from jars nobody used.

A neighbourhood culture: jars from restaurants, food from the street, and a slow ferment kept in public.

How do I start?

Three doors in.

Fresh produce, pantry, or a community garden down the street. Nearest first, works offline.

Ask them to set aside their large glass jars, or drop jars at a food bank.

Spices and herbs from pickle club members — for sale, trade, or free.

The craft

Sourdough, kefir, vinegar — what fermentation starts with.

A narrative exploration of four-month fermentation.

Local groups who keep the jar loop alive.

The inventory

Point the camera at labels. Barcodes and numbers are read live and tallied in a table. No pictures leave the device.