I just discovered this place. Best sauerkraut ever, (some with seaweed) Kim Chee, pickles, and — what I (who am admittedly given to superlatives) — consider the best drink I have ever ever had: a bottle of Tumeric/Ginger Kombucha (“A Naturally Fermented Herbal Soda),” bottled while we were there. This is a unique and brilliant shop I recommend to anyone in the San Francisco Bay Area. Lacto-fermentationn gets probiotic action going in your digestive system. I think their stuff is in some stores as well. Top quality. https://www.culturedpickleshop.com/
About Lloyd Kahn
Lloyd Kahn started building his own home in the early '60s and went on to publish books showing homeowners how they could build their own homes with their own hands. He got his start in publishing by working as the shelter editor of the
Whole Earth Catalog with Stewart Brand in the late '60s. He has since authored six highly-graphic books on homemade building, all of which are interrelated. The books, "The Shelter Library Of Building Books," include
Shelter,
Shelter II (1978),
Home Work (2004),
Builders of the Pacific Coast (2008),
Tiny Homes (2012), and
Tiny Homes on the Move (2014). Lloyd operates from Northern California studio built of recycled lumber, set in the midst of a vegetable garden, and hooked into the world via five Mac computers. You can check out videos (one with over 450,000 views) on Lloyd by doing a search on YouTube:
I just discovered this place. Best sauerkraut ever, (some with seaweed) Kim Chee, pickles, and — what I (who am admittedly given to superlatives) — consider the best drink I have ever ever had: a bottle of Tumeric/Ginger Kombucha (“A Naturally Fermented Herbal Soda),” bottled while we were there. This is a unique and brilliant shop I recommend to anyone in the San Francisco Bay Area. Lacto-fermentationn gets probiotic action going in your digestive system. I think their stuff is in some stores as well. Top quality. https://www.culturedpickleshop.com/
Pimpin' Alex! Good for you. She does it best. I miss my Cali food…
My grandfather used to pickle napa. We always had a crock with cabbage in brine, fermenting away downstairs. I love the way Cultured Pickle smells! -jma
.thanks for sharing