It used to be the way we made or preserved much of our food- cheese, wine, yogurt, sourdough bread, soda and pickled vegetables. For Alex Hozven food is eith…
No bird soars too high, if it soars with its own wings… — Friedrich Nietzsche
No bird soars too high, if it soars with its own wings… — Friedrich Nietzsche
I just finished lunch but suddenly i’m super hungry again!
It would be much healthier if they were making all of these ferments with
Celtic/Himalayan salt.
*Fermented foods make a come-back!*
Fermented foods were part of the human diet for at least 10,000 years, and
probably many more than that.
The industrial revolution and the industrial food revolution has
practically killed off fermented foods, and our health and the quality of
our food has suffered as a result.
But thanks to the resurgent foodie revolution, and advancing science, which
has discovered the incredible health benefits of traditional fermented
foods, they’re making a come-back.
This interview with Alex Hozven, who co-owns the Cultured Pickle Shop in
Berkeley, explores the post-industrial fermented foods movement. (We’re big
fans of her store, and we got our kombucha mother from her. Our fridge is
full of Cultured Pickle Shop fermented wonders.)
The thing to know is that the traditionally fermented foods that include
pickles, sauerkraut, olives, cheese, beer, wine and many others are
nowadays pasteurized, which kills the living probiotic microbes that
provide many of the benefits.
The solution is to buy from companies like Cultured Pickle Shop, or others
that sell live foods, or make your own.
We make our own cheese, olives, sauerkraut, kombucha, naturally leavened
bread and other fermented foods, which is really the best way to eat
healthy, traditional, living foods.
http://renegadehealth.com/blog/2011/09/19/a-history-of-fermented-foods/
http://www.cheeseslave.com/got-bacteria-10-reasons-to-eat-fermented-foods/
http://www.huffingtonpost.com/kirsten-dirksen/watch-pickled-everything-_b_1106025.html
http://www.wildfermentation.com/
*Fermented foods make a come-back!*
Fermented foods were part of the human diet for at least 10,000 years, and
probably many more than that.
The industrial revolution and the industrial food revolution has
practically killed off fermented foods, and our health and the quality of
our food has suffered as a result.
But thanks to the resurgent foodie revolution, and advancing science, which
has discovered the incredible health benefits of traditional fermented
foods, they’re making a come-back.
This interview with Alex Hozven, who co-owns the Cultured Pickle Shop in
Berkeley, explores the post-industrial fermented foods movement. (We’re big
fans of her store, and we got our kombucha mother from her. Our fridge is
full of Cultured Pickle Shop fermented wonders.)
The thing to know is that the traditionally fermented foods that include
pickles, sauerkraut, olives, cheese, beer, wine and many others are
nowadays pasteurized, which kills the living probiotic microbes that
provide many of the benefits.
The solution is to buy from companies like Cultured Pickle Shop, or others
that sell live foods, or make your own.
We make our own cheese, olives, sauerkraut, kombucha, naturally leavened
bread and other fermented foods, which is really the best way to eat
healthy, traditional, living foods.
http://renegadehealth.com/blog/2011/09/19/a-history-of-fermented-foods/
http://www.cheeseslave.com/got-bacteria-10-reasons-to-eat-fermented-foods/
http://www.huffingtonpost.com/kirsten-dirksen/watch-pickled-everything-_b_1106025.html
http://www.wildfermentation.com/
Great video. Basics that have been around for centuries.
Wondering if you are pasteurizing those foods???? View the youtube video
titled: APPLE CIDER VINEGAR WORMS!
Check out this video on YouTube:
Pretty cool!
#pickles #probiotics #healthyliving #fermentedfoods
#365dayswithoutsugar
Wow, fascinating video on pickling food.
The Coca-Cola of fermented foods & pickling any vegetable – YouTube –
#preppers #food http://youtu.be/LFHC9ZIQ8dk http://goo.gl/gWuOF
Where is this place?
very very bad idea to use metal. even high quality stainless steel will
eventually corrode. You’d be better off with plastic.
*Fermented foods make a come-back!*
Fermented foods were part of the human diet for at least 10,000 years, and
probably many more than that.
The industrial revolution and the industrial food revolution has
practically killed off fermented foods, and our health and the quality of
our food has suffered as a result.
But thanks to the resurgent foodie revolution, and advancing science, which
has discovered the incredible health benefits of traditional fermented
foods, they’re making a come-back.
This interview with Alex Hozven, who co-owns the Cultured Pickle Shop in
Berkeley, explores the post-industrial fermented foods movement. (We’re big
fans of her store, and we got our kombucha mother from her. Our fridge is
full of Cultured Pickle Shop fermented wonders.)
The thing to know is that the traditionally fermented foods that include
pickles, sauerkraut, olives, cheese, beer, wine and many others are
nowadays pasteurized, which kills the living probiotic microbes that
provide many of the benefits.
The solution is to buy from companies like Cultured Pickle Shop, or others
that sell live foods, or make your own.
We make our own cheese, olives, sauerkraut, kombucha, naturally leavened
bread and other fermented foods, which is really the best way to eat
healthy, traditional, living foods.
http://renegadehealth.com/blog/2011/09/19/a-history-of-fermented-foods/
http://www.cheeseslave.com/got-bacteria-10-reasons-to-eat-fermented-foods/
http://www.huffingtonpost.com/kirsten-dirksen/watch-pickled-everything-_b_1106025.html
http://www.wildfermentation.com/
*Fermented foods make a come-back!*
Fermented foods were part of the human diet for at least 10,000 years, and
probably many more than that.
The industrial revolution and the industrial food revolution has
practically killed off fermented foods, and our health and the quality of
our food has suffered as a result.
But thanks to the resurgent foodie revolution, and advancing science, which
has discovered the incredible health benefits of traditional fermented
foods, they’re making a come-back.
This interview with Alex Hozven, who co-owns the Cultured Pickle Shop in
Berkeley, explores the post-industrial fermented foods movement. (We’re big
fans of her store, and we got our kombucha mother from her. Our fridge is
full of Cultured Pickle Shop fermented wonders.)
The thing to know is that the traditionally fermented foods that include
pickles, sauerkraut, olives, cheese, beer, wine and many others are
nowadays pasteurized, which kills the living probiotic microbes that
provide many of the benefits.
The solution is to buy from companies like Cultured Pickle Shop, or others
that sell live foods, or make your own.
We make our own cheese, olives, sauerkraut, kombucha, naturally leavened
bread and other fermented foods, which is really the best way to eat
healthy, traditional, living foods.
http://renegadehealth.com/blog/2011/09/19/a-history-of-fermented-foods/
http://www.cheeseslave.com/got-bacteria-10-reasons-to-eat-fermented-foods/
http://www.huffingtonpost.com/kirsten-dirksen/watch-pickled-everything-_b_1106025.html
http://www.wildfermentation.com/
I like the idea but I’m still a little squeamish after getting botulism
from a sauerkraut experiment in 7th grade science club :/ When I look at
those kombuchas I think vomiting and diarrhea for 5 days.
After several experiences and recent influences I decided to try making low
salt herbed sauerkraut. I was amazed to find out not only was it not
rotten, but actually edible and more pleasant to eat than most store
varieties. Definitely it is a lost art and culture (knowledge) for most
Americans today. I think care must be taken, just like yogurt or bread
making requires care to be beneficial, but it is possible to relearn and
appreciate. Alex and other “fermentists” are a treasure to value.
did you know you are not to ferment foods in a stainless or mental pots?
fermented food adsorb mental at high level
im sure it all lovely and delicious but that kabucha stuff looks seriously
gross
I make pickled wasabi eggs
@paulgem123 She sells them from her Cultured Pickle Shop in Berkeley. At
San Francisco Bay Area Farmers’ Markets. Some local natural foods stores
like the regional Whole Foods. And you can order by calling the store, but
I think it’s pretty expensive because they need to be FedExed since it is
“living food”.
PLEASE tell me what VATS are used there. Thanks
You are my idol!!!!!! I make kombucha and pickle veggies 4 a small business
of mine as well as 4 myself and family. There’s just sooooo much time and
effort 2 keep up with production, sometimes it feels like I’m losing my
head but after seeing your workshop, it totally inspired me to keep on
trucking and experimenting with new products! Your beyond AMAZING! Keep up
the awesome work! See you soon! 😀
You can also eat the veggies raw and feed the little buggers in your gut.
Fantastic
@eangeles92 someone needs to look up the difference between hipster and
hippie.
Id be happier if she had sleeves and gloves and possibly a hair net.
what
mmmmm
I ferment all kinds of vegetables and fruits too. I love watching this
video. I just made some fermented chili paste. great stuff!
So GOOD! Fermentation is my guilty pleasure…
It is an impossible mission to ferment over12 batches in a kitchen and have
any time left over because tasting and tweeking every batch takes so much
time, and it’s addictive….all our baby bacteria and yeast…oh my, they
need our( love, your video), is great tastingfood fermented! YES 🙂
My mom always pickles at the end of her garden harvest and it stinks up the
house for a solid week. I can’t imagine what this place smells like to the
uninitiated when they walk through the door. Bring on the brine!
great video and I found her very interesting I wish all of our food was
made with so much care and love. I am sure they are great.
@kirstendirksen Thank you
really awesome and I totally get it. At my old apartment I used to make a
bit of fermented foods. Alot of people are freaked out by “live” food your
so right. I’ve had many people look at me crazy when the see kombucha,etc
in the kitchen. I just stopped telling people what fermented foods ends up
on their plates. no point in freaking someone out by something that is
going to help them
Is she saying breathing or breeding?
Wow! So interesting. Our fermented kraut (cabbage, carrots, dill) enhance
the flavors of other foods. Did you try any of the foods? Seems that they
might not taste as good by themselves. Did Alex talk about eating them as a
condiment with other foods?
Amazing dedication! The intense care she puts into her products is becoming
rarer these days. This is truly inspiring.
I Love her and this video!!!!!
Green Tomato…. Kim Chi????
loved seeing this with my strong tasting ginger soda first time making
ferment supper fun
Thanks. There is no link to your website or even the name of your company
on here, just thought I’d mention it since it’s probably good for
marketing. Added you on FB, would love to check the place out when I’m in
Cali in November. Keep up the amazing work, looks beautiful!!
WOW! !!
Reminds me of Portlandia. “We can pickle that!”
Yeah its pretty deep more power to her. I doubt I eat any of it but I
respect her hustle