Do you have what it takes to be a Hipster Venture Capitalist?
Of course you do, because you make it rain on Kickstarter, a website that helps small entrepreneurs get their ideas funded through crowdsourcing. One of the latest Kickstarter projects to come out of Miami, picklePeoples, is yet another venture from Chef Jeremiah Bullfrog, owner of Gastropod food truck and forthcoming chef for the soon to re-open Broken Shaker.
It all started when he and his squad of gastro-misfits were hired to cater a wedding a wedding in Brooklyn.
"The bride's mother is Korean. We got the idea to do Kim Chee bar and Banchan," he said. "Thus a pickle company was born."
Jeremiah has long been pickling his own vegetables for his food truck, including cucumber pickles that top the burgers, and the "stupid slaw," a vinegary, purple rendition of Cole slaw that tops the Old Dirt Dog.
picklePeoples will offer homemade pickles ranging from red curry Cauliflower with keffir lime and bird chili to smoky chorizo and green beans. Check out a recipe of Lil' Kim's Chee (kimchee) below.
Here's how Kickstarter works: Businesses submit their ideas, load up a pitch video, offer perks to funders at various levels and start those small businesses for which every politician, from county halls to the halls of Congress, has an economic boner. If a business hits its fundraising goals it owes the perks to its funders. If not, back to the drawing board.
A $9 pledge will get you a jar of their finest pickled products while a pledge of $5,000 gets you the royal treatment: Your own custom pickle, a pickling class, various swag like branded t-shirts and yearlong membership to the picklePeople of the month club.
So far the project has 39 backers and about $2,000, still a ways off from the $19,999 goal. Once your done feel free to scope out of Miami and Florida food Kickstarters. Om Nom Nom, which bakes vegan treats you can find at Panther Coffee and around town, is looking to raise $12,000.
Still not convinced? Whip yourself up a batch of picklePeoples' funky fresh Kimchee, then see how you feel
Lil Kim's Chee (bok choy chi)
5 heads Baby Bok Choy
1 Korean young radish, peeled and julienne
½ cup coarse sea salt
3 T Korean chili flakes (coarse)
3 T Korean chili powder
¼ cup dried salted shrimp
¼ cup garlic (minced)
¼ cup ginger (grated)
1 bunch scallions chopped
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Separate individual leaves of bok choy. Save the hearts instant. In a large plastic tub salt the bok choy and massage each piece to thoroughly coat. Allow to stand at least two hours and up to 12, until the leaves are softened their moisture released. Rinse under cold water and taste for seasoning. Next, add the remaining seasonings and toss. Pack into your preferred fermenting crock and allow to sit out for three days beteween 65 and 75 degrees Fahrenheit. Open after three days and taste for funk. At this point you should have a strong, pungent flavor with substantial fizz. Seal tight and refrigerate for two weeks.
Strain the mixture and thicken the juice with your preferred starch. Ultra sperse works well, as does Xanthan Gum, which is more readily available in supermakets. We finish our bok choy chi with sesame oil, a touch of honey and toasted sesame seeds.