By Chef Tanya Petrovna
Native Foods Cafe
They used to cost a nickel and they still are a great price considering that pickles can save your life.
There a few different ways to power your pickle... including a salty brine (Native Foods Cafe)
There are a simple old school ways to prepare pickles that have stood the test of time. I am not referring to the pickles you may see at the market loaded with sugar, preservatives and artificial colors. Beware the “Takuan” or daikon root pickles you get in some sushi restaurants or at the market that are bright yellow, they should be brown.
Should be more of a lighter brown like this, rather than a bright yellow (Naive Foods Cafe)
What happens in traditional pickle making is a fermentation that then provides valuable digestive enzymes. Chewing your food well also provides a plethora of enzymes naturally, so slow down the gulping. Native people throughout the world have always included a small amount of pickles in their diet. This is a great balance when eating cooked foods.
Batches of fresh sauerkraut at The Cultured Pickle Shop. (Native Foods Cafe)
There are quick pickles and stronger longer pickles. Quick pickles get put in a salty brine for a short time and the latter a longer time. Both kinds are meant to be eaten in small amounts, but eaten regularly is when they work best.
Tickle the pickle! We serve three kinds of pickles at Native Foods Cafe: traditional dill, fried, and daikon and carrot!
When your body has the flora it needs in your inner workings it stimulates the immune system. Diet sodas and heavy sugars actually deplete the natural enzymes and therefore don’t help strengthen the immune system. So you can make your own pickles, or if live somewhere like, Berkeley, California you can stop in to see Alex Hozven at the Cultured Pickle Shop.
Can't wait till Native Foods Cafe San Francisco opens so I can hang out at the pickle shop more often!
She has an amazing array of authentic Japanese and multicultural pickles. Ayurvedic Sauerkraut, Kim chee, burdock root pickles with flavors and herbs beyond belief. No artificial anything here.
I'm in pickle heaven! (Native Foods Cafe)
Definitely put The Cultured Pickle shop on your map when you are in the San Francisco area. The beet and fennel pickles turn a B sandwich into an A+ and you get the extra “enzymatic action” perks…hey that would be a good name for a band!
TIP: You can make a pickle with miso too. Cut some firm veggies like carrot, pumpkin, burdock root and bury in a some miso for one or two days. You can rinse before eating, chop into salad or warm rice.
Miso Pickles photo courtesy of spindlesandspices.blogspot.com
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