7th Grade Visits The Cultured Pickle Shop!

This week, the 7th grade took a walking trip to The Cultured Pickle Shop.  This cool little shop is in West Berkeley and has been a passion for Alex Hozven and her husband, Kevin Farley, since 1997.  There were interviewed in 2010 in this Berkeleyside article.  They aim to create naturally fermented foods (no vinegar, water, or heat) like sauerkraut, kim chee, and kombucha with "a locavore sensibility and seasonal twist."

Photo reprinted with permission from Alex Hozven

We went to learn about the positive roles of microbes in food production and the process of fermentation.  We amassed interesting vocabulary words like zoogleal, SCOBY (various SCOBYs pictured right) and terroir!




The class split into two groups:

(1) one group learned about kombucha and asked general questions about microbes

(2) the other group went back and toured the pickling room full of fermentation vats!







I really enjoyed learning about how fermentation worked, and especially the containers for fermentation with the seals, and how important it was to keep them in an airless environment.  - Jane

We were grateful to The Cultured Pickle for sharing their shop with us and the kids made a big thank you card.  We also threw in a little BPC special: a 3D printed pickle! (pictured below)

And finally, a dramatic interpretation from Flynn:

Fade from black. Dramatic music plays. A high pitched scream is heard then, "IT'S COMING!!!" Footsteps. Suddenly, a gravely voice. "Ko- KOMBUCHA!!!" The footsteps get louder. A slurping sound is heard. "Yes.... VERY GOOD..." More screams are heard as other kombucha particles are sucked from their homes and are forced into the deep pit of the monster's stomach. No. Seriously. That kombucha was really good. Besides the wonderful tastes, I learned alot about the fermentation process. I was interested when I was told that their 'Classic Dill Pickles' are seasonal. Very interesting stu- SLUUURRPPP!! Ne- NEED MORE!!!