800 Bancroft Way — Suite 105 — Berkeley, Ca 94710

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Good Food Awards Winner 2011 The Lexicon of Sustainability Good Food Awards Winner 2013

Alex Hozven and her team at Cultured turn out some of the best fermented vegetables anywhere. In addition to producing classic sauerkrauts and kimchis, they are intrepid experimentalists, exploring different traditions of vegetable fermentation, and making use of the great variety of fresh vegetables available in the Bay Area. Sandor Katz, Author of Wild Fermentation

The Lexicon of Sustainability

Do You Enjoy Eating It Raw?: Andrew Zimmern of Bizzare Foods America visits the Cultured Pickle Shop.