Some people retire to play golf or go fishing. Owasso resident Dale Wissen is having the time of his life making pickles and relishes and fermenting stuff like kimchi.
He says his technique is wild fermentation. His business name is Scissortail Provisions.
"I started a batch of kimchi this morning," Wissen said. "I only use salt and water and rely on what comes out of the air."
What comes out of the air is a bacteria to get the process going. His work table is full of jars and containers of stuff he's working on.
Some red sauce is fermenting Fresno peppers. It'll be a hot sauce.
"I'm doing this for a restaurant in Tulsa," he said. "This is going to be bread and butter jalapeno pickles."
The fridge is full of jars of kraut and other things he's made for this weekend's farmers market.
"Our philosophy here is: hand crafted in small batches," he said.
Dale's retired, was doing this as more of a hobby - for the farmer's market -then got a store front with a commercial kitchen. It's still a small operation. He likes to buy ingredients from local farmers, so what's available is what he makes. He says he likes to keep the number of ingredients in each product to less than five.
"I make fresh every week, and I try to only use products I can pronounce," he laughed.