From SARAH HENRY
[Available locally at the Co-op. -DS]
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.
Self-taught Hozven and her husband, Kevin Farley, run Cultured Pickle Shop, a small store in West Berkeley dedicated to preserving pickling traditions from around the globe, though the two profess to a particular fondness for Japanese methods…