800 Bancroft Way — Suite 105 — Berkeley, Ca 94710
A more intimate look at Alex in the Cultured Pickle Shop.
From faircompanies.com.
Alexandra Hozven discusses her work with Lynne Rossetto Kasper.
In this Obsessives video from Chow.com, Alex Hozven talks more deeply about her love and knowledge of pickling.
SFoodie's 92, No. 40: Cultured's Burdock Kasu-Zuke,
By John Birdsall
"Coiled, dark-skinned, sprouting wiry root wisps like unplucked mole hairs — Cultured's burdock pickles are frightening to look at, and that's after you rinse off the thick, beige goo."
Gastronaut Files: How to Make Sauerkraut,
By Daniel Gritzer
"'I want all the bubbling and gurgling. Living foods breathe; that's just how it goes,' says Alex Hozven, the owner of Cultured Pickle Shop in Berkeley."
A Matter of Culture, By Anneli Rufus
"It starts with big blobs of bacteria — but hey, some of the best things do."
The Fermenteria, By Jeremy Oldfield
"So many pickles, so much time. That’s become a motto in my slow, savored quest to test drive every variety of raw sauerkraut, kim chee, and specialty pickle from the Cultured Pickle Shop."
Pickle Culture in Berkeley, By Sarah Henry
"Sour foods really appealed to Alex Hozven as she battled brutal pregnancy-induced nausea with her first son. Nothing unusual there, right?"
Shops for Obsessive Foodies,
By Megan Krigbaum & Emily Kaiser
"Believers in the health powers of active cultures (probiotics) come to Alex Hozven's Cultured for seaweed sauerkraut and lemon-cucumber kombucha, naturally fermented to boost the immune benefits."
Fermentation Fascination, By Tara Duggan
"Cultured is also one of the few local producers of traditional Japanese pickles such as kasu, which are fermented with sake dregs from Takara brewery down the street."