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Fermented Pickles

Watch: Cultured Pickles and the Coca-Cola of Fermented Foods

Kirsten Dirksen | Posted 01.30.2012 | Home
Kirsten Dirksen

For Alex Hozven, food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 pounds of vegetables that "breathe" carbon dioxide. She's simply pickling vegetables, but to most of us used to "dead food," it's a foreign concept.