Civil Eats

Sour foods really appealed to Alex Hozven as she battled brutal pregnancy-induced nausea with her first son.

Nothing unusual there, right? Millions of women crave pickles to combat morning (or all-day) sickness. But Hozven’s obsession with fermented foods didn’t end once her baby was born.

Instead, she set out to master making naturally fermented foods (no vinegar, water, or heat) like sauerkraut, kim chee, and kombucha with a locavore sensibility and seasonal twist –  and built a thriving business that now supports a family of four. Read More

Pickling and fermentation were probably invented out of necessity, as pre-industrial societies needed ways to preserve the harvest and provide sustenance through the winter. In more recent times, pickling and fermentation have become ways to create new flavors, enliven a meal, eat locally throughout the year, or improve the nutritional value and digestibility of a set of ingredients. Recent feature articles in the food sections of the San Francisco Chronicle and Los Angeles Times point to a new popularity for pickles in restaurants and home kitchens. Read More