Slow Brine in the kitchen and at the market

Slow Brine creates krauts, pickles and kimchi from locally sourced, seasonal agriculture. Melanie, the chef, and Todd, the mechanical engineer, create food that is live, probiotic and delicious. We created a set of photos from her kitchen, where the food is created and stored. Then, we created the photos of her selling at the Fort Mason Farmer's Market on Sundays in San Francisco.

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