24/10/2026
Labs 001 belongs to Laura Boulton Laura Boulton . She’s the first chef we’ve handed Pickleslut Labs to — and that’s the whole point of Labs: find a chef whose ethics are ours, hand over the keys, and get out of the way. Laura treats acid as a way of life, not a trend. Nothing at Heide Kitchen goes to waste.
She chose the mushroom — swordbelt, grown by Jeff and his partner at Southern Cross Mushrooms — because she knew exactly what it would do in the jar. And it’s her recipe, start to finish: Asian-style, toasted sesame, nori, chilli crisp, rice and black vinegar, a full 250g of mushroom in every jar. We just pickled it the ACIDE way and put her name on the label.
59 jars. That’s the entire run — pulled from 15.5kg of mushroom and made by hand in a single day. 59 is the number, and there will never be a 60th. Made once, numbered, never again. That’s Labs.
Priced well under what a jar like this should cost, because Labs was never about margin. $2 from every jar goes to Common Ground Project CommonGroundProject — Laura’s pick. Drops Wednesday. Subscribers get 24 hours first — link in bio. When they’re gone, they’re gone, and at 59 that won’t take long.

 pickledmushrooms
