Cultured Pickle Shop

I’m confident there aren’t many places like this in the world. We sat at the head of the table so got to watch our bowl get made & learn about each ingredient. The varied techniques, inventive use of seasonal ingredients, and low waste sustainable practices were inspiring. I felt nourished both in my curiosity to learn more about fermentation as well as in my stomach & soul. We came in at the end of a busy day still the plating remained intentional and the staff personable. Can’t wait to come back & try some of what we learned at home!

This is a really unique restaurant in so many ways. The seating is unique because you sit at large tables and on the other side of them is where the food’s being prepared. The food is unique and I’ve never experienced anything quite like it. The variety of flavors was delightful. I’m guessing it only seats around 30 people so it’s best to make a reservation. It’s probably some of the healthiest food available.

Such a unique vegan-friendly experience! A must try if you like pickled food! A small family run place, dining only offered on weekends (reservations suggested because space is very limited), and small batches of various pickled products, kombucha and amazake are available for purchase every day.

This place is quite simply next level! 14 or more ferments on my plate today. Crunchy, savory, vinegary, sweet goodness in a unique setting run by people that are super passionate about what they’re doing and will talk to you about it all.

WOW! What an experience! If you enjoy fermented vegetables, run/fly/catch the next train over here immediately. The Cultured Pickle Shop came on my radar when I was canvassing the Bay Area for local kombucha, but they provide so much more than that! They are primarily a production facility for fermented vegetables. They also make kombucha and other ferments such as amazake. On Saturdays and Sundays, they do seatings for rice bowls that are topped with an array of their pickled items. I made a reservation and brought two friends and we were all enthralled. How cool to walk into their shop with giant fermentation vessels everywhere with filled with brightly colored liquids and various leaves and unidentifiable plant matter in various stages of decomposition. Even better that we got to pull up stools and start asking questions and eating one amazing fermented item after another. The kombucha was good - unconventional flavors like beet/hojicha and carrot/rooibos. On the less sweet side and outlandishly fizzy. Our favorite times on the rice bowl were the beet kasu (evocative of gochujang, although it didn’t have any peppers!), the apple umeboshi, and the black sesame amazake pudding. This was such a unique experience with incredible food and really warm, accommodating service (fantastic for my friend who has a nightshade intolerance). I would return any time I am remotely close to the area.

Absolute delightful place and experience- my son chose this experience for us when I was visiting and the place turned out a lovely surprise for the 6 of us! A must visit when at Berkeley, they do set menus on the weekends only. Very quaint and warehouse style interiors, their production, prep area, dining, any cooking, cleaning- all happen in the same one large room. The atmosphere is unassuming and very welcoming (do not be fooled by the rustic appearance and do let your guard down). Alex was our host for the day - it’s a family run business I guess- and she explained the plated up meal before us. Some fermentation processes were a year old and I appreciate their dedication to this obviously passionate hobby cum business cum lifestyle they’re committed to. The food was just like the place - unassuming and did not fail to deliver. Everyone of us cleared off every morsel from our plates and the dessert aced all. Our micrbiome, gut and senses were all sated holistically and beautifully 😍 I’m definitely going back when at Berkeley- you too shouldn’t miss this wholesome experience…

A bit of a middle of the road, honest review here- 2.5 stars - this place makes delicious sauerkrauts, chili paste, and kombucha. Those three things are worth coming back for. **The kimchi, however, I would avoid. As someone who is Asian, I feel there is something missing from the flavors, and it unfortunately tastes very white-washed. The other thing I really wish they could do better is their customer service. I hate to say this, but the owners lack social skills, and so the interaction always feels very cold and transactional. “Are you ready? $30”. I’ve been visiting and supporting this place for almost 10 years, and I still get a sense that the owners don’t really care, which is a little sad.

Hosting stresses me out. Are they comfortable? Is there enough food? Do they like the food? This is what I was asking myself when I was hosting a culture of bacteria in my stomach. I had oatmeal that morning because I heard that bacteria likes to munch on fiber from whole grains. It was the good stuff too, Bob's Red Mill. The kombucha and kimchi from here sat very well in my stomach, I'm assuming they enjoyed their stay! They were great guests! Would definitely have them in my belly again.

This is a super unique food experience in Berkeley. I stumbled upon this place while I was going to the coffee shop across the street. I like fermented foods and pickles so I thought I'd come here to try their lunch set menu. Everything served on the menu was made in-house. I made a reservation a week beforehand and I'd highly recommend the indoor experience because you get to see where they make all the pickled items you try during the meal. There is a takeout option as well if you don't want to dine in. I didn't have too much of an issue finding street parking because there were some options on the same block and around the block. The lunch set menu came in with a soup, rice bowl, and a dessert for $30 per person. There are add-ons that you can buy as well. We paid for the Goma Dofu add-on which I highly recommend if you like sesame and tofu flavors. The service was prompt and very educational. One note is that the seating area inside is a bit small because the dining area is also their work area. From explaining what was on our plate to educating me on the pickling process, I thought that this dining experience was worth it.

I can't say enough good things about the weekend lunch. It is definitely not just a meal but an educational food experience. We were there about 90 minutes and really enjoyed learning a lot about fermentation and also hearing the owners' stories. Definite recommend - think it is especially suitable for a date. I would not recommend for kids.

Had been an embarrassingly long time since we made it into the shop on a weekend for a bowl but we were not disappointed. Sat at the counter and were treated to an explanation (along with generally delightful conversation), until the owner apologized because the lunch slam had begun and he had a dozen bowls to make in rapid fire. This is a unique weekend lunch experience! I can't even begin to do justice to describing the variety of cultured vegetables served in a rice bowl. But there will be a few bites of 8-10 different things and all will be delicious!

Great fun, very healthy and a must try experience. Loved the fact that every part of the vegetable was used whether as a main dish or an enhancer. Our host was amiable and explained everything so well.

If you couldn't tell by the name, this place is all about pickles. Now this isn't referring to classic pickles you'd have with your pastrami sandwich. This is pickled ANYTHING (in fact, every pickled thing I had was NOT the traditional pickle). Now I love the traditional cucumber pickle as much as the next person (or possibly slightly more). But I can't say that extends to ALL pickled items, which was this whole meal. Get your sour pickle face ready, because that was what I was making the whole time while eating the bowl of assorted pickled items. Would have loved to have something else to cut through the strong flavor - my tongue was overwhelmed because there was TOO much flavor. Wasn't too impressed with the kombucha but the black sesame amazake (cold dessert drink) was a huge hit in my party. Would highly recommend the latter. The restaurant will let you book a reservation outside if their indoor section is fully booked out BUT DON'T DO IT. Part of the experience is being inside at the bar seating and seeing them prep the bowls, talking about all the items. My party was sitting outside for almost an hour missing all of it, so it was a very slow and painful experience compared to what was happening inside. The staff was apologetic and helped us squeeze inside for dessert which was much appreciated. I don't know if I'd be back in a hurry since it's almost too much pickle (even the kumquat on the dessert is sour), but anyone who visits can't help but appreciate that what they do here (pickling) they do it WELL.

Talked our way into last minute reservations for an 11am seating (thank you!) I had no idea what to expect, but lunch was a blast! The owners have been fermenting foods for 30 years, and it shows. The variety of flavors in their pickle bowl is astounding. They vary from mild (the Rutabaga & Sweet potato base) to sharp and spicy (Beet Green Kimchi). I highly recommend getting a seat at the counter--Kevin assembled a bowl component by component, describing each item in loving detail, including the exact ingredients and fermentation process used for each. It was quite the show! My understanding is that the menu changes based on whatever strikes their fancy, so be prepared for anything! We did get a few add-ons (Goma Dofu with 2022 Beet Kasu, Avocado with Jalapeno Kasu and Green Apple-Green Umeboshi), and also as a drink of Warm Amazake with Ginger, and they were all *well* worth the price.

rice & pickles is the definitely among the most special and amazing experiences ever! I emailed to reserve a spot for lunch on the weekend and was lucky to get a table spot near the counter where they make the bowls. Alex and Kevin as so knowledgeable and kind -- they explained everything that went into the bowls even down to the origins of the rice vessel and produce farms. It is so inspiring to hear about how they use many parts of a vegetable/fermentation. This place definitely feels like the kind of wonderful, third place in a community where anyone can meet anyone else, exchange fermentation ideas and share their life stories. the bowl is so beautiful and delicious! It is so much fun to mix and match all the different flavors and textures! all the items are quite unique and balanced. The dashi was very gentle and warm. The final dessert is also really unique and tasty -- ours was aged celery honey with apples and amazake caramel (like if sweet potato and caramel combined?)

Beautiful lunch bowl! I made a reservation through email and make sure to ask for any availability at the main table. Kevin will walk you through the meal and answer any questions you may have. Be sure to like pickles -- even for a pickle lover, this is a lot of pickles! Its an amazing experience, but there will be some sour ones. All together with add ons for two people was about 100 dollars. Parking was very easy in this area. They got popular recently so theres some wait involved even if you made a reservation. Overall a wonderful experience.

WOW! What an experience! If you enjoy fermented vegetables, run/fly/catch the next train over here immediately. The Cultured Pickle Shop came on my radar when I was canvassing the Bay Area for local kombucha, but they provide so much more than that! They are primarily a production facility for fermented vegetables. They also make kombucha and other ferments such as amazake. On Saturdays and Sundays, they do seatings for rice bowls that are topped with an array of their pickled items. I made a reservation and brought two friends and we were all enthralled. How cool to walk into their shop with giant fermentation vessels everywhere with filled with brightly colored liquids and various leaves and unidentifiable plant matter in various stages of decomposition. Even better that we got to pull up stools and start asking questions and eating one amazing fermented item after another. The kombucha was good - unconventional flavors like beet/hojicha and carrot/rooibos. On the less sweet side and outlandishly fizzy. Our favorite times on the rice bowl were the beet kasu (evocative of gochujang, although it didn't have any peppers!), the apple umeboshi, and the black sesame amazake pudding. This was such a unique experience with incredible food and really warm, accommodating service (fantastic for my friend who has a nightshade intolerance). I would return any time I am remotely close to the area.

Great date spot! This is a family owned shop that only opens for rice & pickles on the weekend, normally operate as a shop during the week. Alex and Kevin and their family are so knowledgeable -- it was so interesting hearing about how they prepare and source different ingredients. I loved the texture of the goma tofu and the bowl gave me a greater appreciation for pickled foods. It was a bit spicier than I initially expected but manageable. I would bring my friends and family here in the future :)

This cute local gem has apparently been in this Berkeley spot for almost twenty years! But I just discovered it haha. Get the "chef's table" experience on the weekend by sitting at the counter and watching them assemble the yummy bowls. We went on a slow weekend, so we got to hear the full story behind each pickled item in their carefully assembled bowls. The tofu and egg options are already pretty tasty. And the best part is, you feel so healthy afterward! I've never had amazake before and I enjoyed the warm foamy sweetness.

Hosting stresses me out. Are they comfortable? Is there enough food? Do they like the food? This is what I was asking myself when I was hosting a culture of bacteria in my stomach. I had oatmeal that morning because I heard that bacteria likes to munch on fiber from whole grains. It was the good stuff too, Bob's Red Mill. The kombucha and kimchi from here sat very well in my stomach, I'm assuming the bacteria enjoyed their stay! They were great guests! Would definitely have them in my belly again.

Came here to try their weekend pop up for rice bowls on a whim and wow it's really good! There's a huge variety of pickled veggies in the bowl, with a good mixture of sour, sweet and savory. I think their bowls and things they put inside it change slightly every week so it definitely makes me want to come back again soon. They have seating inside and out. If you sit inside you can sit at the bar/ counter where they assemble the bowl for you. You can also buy pickled food, drinks like kombucha, etc. inside also. Highly recommend trying this place out. Do yourself a favor, treat your gut health, and eat here :)

Cute place. Food was great! The wait was quite long for us over an hour to get food but they were busy tending to the customers, doing the dining experience. Next time we will do that instead to get all the benefits.

I believe it was Alex, the owner, who came by our table, proceeded to give my friend a lengthy explanation of all that had been served to her, without a word to me or a moment of eye contact.

I've been meaning to try their weekend pop-up, Rice and Pickles, for months! Unfortunately none of my buddies are much of pickle enthusiasts, so I decided to just go by myself. I really enjoyed it! I was able to sample SO MANY different pickles, different vegetables with different methods of ferment. I wasn't very familiar with kohlrabi, but now I'm going to try it in recipes for sure. The coolest part, they build the pickle bowls in front of you and they give you all the details about the vegetables used, the ferment process, and even where the ingredients are sourced. For example, the Takara sake distillery just several blocks away provides the sake lees that are used in some of their pickles, which is super cool - they are partnering with other local businesses and using products that would otherwise go to waste. Super fun experience! I think this pickle bowl probably added a few months to my lifespan as well. My gut flora has never been so happy The kombucha was very good! I don't usually like kombucha either, but the cupful I sampled surprised me how much I liked it. I was swayed enough to purchase an additional bottle on my way out. The owners and staff here are fantastic. I heard them remark several times "please feel at home!" and the vibe definitely reflects that mindset. Thoroughly enjoyed rice and pickles!

this place gets ALL the stars. I wish Id had more time to chat with the owner - i'd be able to speak more about this phenomenal place. If you don't like fermented food - this place will change your mind. Here are the highlights for me: Super cool setting the food is astoundingly good. I am not a big pickle person - Alex has absolutely mastered pickles. I have been a long-time hater of kimchee - hers is absolute perfection. there are things like sesame tofu...I cannot capture the deliciousness adequately so I'll just say: just go there. Great service. stuff you can take home there is little waste - every part of the plant is used. Liquors are used to make other things, stems are used, broths are combined to make these bowls of steaming medicine that taste totally divine. THE EGG...omg the egg...perfect jammy yolk, slightly tart with so perfect umami. The pottery is made by one of her sons. family owned and operated. wife (Alex) husband, two sons and a neighbor were all working. Despite living an hour away - i will return there again and again. oh also, I somehow screwed up our reservation and they were able to accommodate us anyway which made me so happy. GO THERE

Went with a group of friends on a Saturday, got the "chef's table" experience. The overall experience as well as the food is a mixed bag, I would say. Pros: - Some of the pickles were amazing, especially the spicy ones - Everything that day was gluten free and vegan - The food preparation minimizes food waste (an inspiration) Cons: - Be prepared that the "chef's table" really takes some time. We waited over an hour after being seated to eat. This was frustrating since the only delay was the chef dolling out the food (it was already prepared). - Seating in the restaurant was challenging. The few chairs were uncomfortable, the rest of the seating was on vats or stools, near bars or tables that were not the correct height. Be prepared for being uncomfortable! - Be prepared to wait to be seated. We had a reservation for 12 noon, and were not seated until 1pm. This largely was due to the slow nature of the service. - Not all of the food items are amazing, many were "meh"

Cultured is something else! I now have a much greater appreciation for pickled foods. We came on a Saturday to try their famous rice bowl. I will say the inside of the shop is so much bigger than I expected. Aside from outdoor seating, you can eat at the counter (and watch your food be intimately prepared) or at one of the larger tables in the back. The "three course meal" took a little over an hour to finish because everything was prepared from scratch. I loved the dashi which tasted clean and refreshing. The rice bowl itself was amazing. The colors and flavors made for a delicious experience (something I didn't expect since everything is vegetarian). I also added a cured egg which was the perfect touch. You can sample one of their drinks for a few dollars or pair your meal with a full kombucha. I did the latter and got the Strawberry, Lemon, Chrysanthemum. It was one of the best kombucha flavors I've ever tried! If you're looking for a different lunch experience in Berkeley, definitely check this place out. I've had my share of kimchi and pickled onions, but I'm so glad I discovered a handful of new pickled foods.

This review is long overdue! Come to think of it, so is my visit back to Cultured Pickle Shop. From the first visit for a few jars of their fermented veggies and robust kombuchas, to the times we have brought family to to share this treasure of an eatery, there were many moments of "wows!" The dining in experience is unique. In that we are consuming the dishes (some may call artistic pieces) in a space that also allows us to interact with the creators, their passion through conversations, and the physical location where the magic and science of fermentation occur! Alex is truly a wealth of knowledge and we appreciate her for this! So, here are my thoughts. A quick search on the web states that "MICHELIN stars are awarded solely on the quality and technique of the food and wines served by anonymous inspectors. Restaurants can earn between one to three stars based on strict criteria: One star indicates a very good restaurant in its category, with high-quality ingredients cooked exceptionally." This is exemplary of Cultured Pickle Shop and the artful meals, desserts, beverage pairing they offer. My wish for them is to receive their MICHELIN star, well earned! Do not walk to this place. Run to the Cultured Pickle Shop to experience an artful and delicious meal! If I have to fight you for a reservation, well, they deserve it!

My most recent road trip to the Bay was sorta experimental. Trying different cuisines, new experiences - all food related, of course. Cultured is on this list. Located on Bancroft, if you know the area, looks like an industrial area that's undergoing some sort of gentrification. Street parking galore. Not metered but I didn't look for signs. My friend Irene and I walked in and were greeted by the owner, operators. Offered either indoor or outdoor seating - we opted for the outdoors. Indoor seating is right in the middle of what looks to be the kitchen. Not counter tops, but two tables in the prep area where you can see firsthand, all the magic that makes what they do there Cultured. Prefixed menu. One order each. Served in courses. The pickled process and flavors aren't for everyone - but they were for me. Healthy, colorful and every bite was full of flavor. I cleaned my bowl - well, with the exception of the beet offering. Not that I didn't like it - if you know me, you know why. If you don't, it's a story for another time. I gave all my beets to Irene. Service was excellent. Even sitting outdoors, the owners were attentive, friendly and took their time to explain the pickling process, their history and every course. Definitely worth a try!

What a fun experience! I would highly recommend checking out the pickle shop. Great food and we left so full

Not worth it at all. I just paid $75 to wait for an hour and a half AFTER my reservation to sit on a hard metal vat and eat a bowl of veggies.

If you love all things pickled and fermented, look no further!! This place is truly one of a kind and a labor of love. Every time I walk in, the owners are working hard with a smile on their faces. Super chill and casual spot that has a refrigerated stocked with jarred pickled and ferment goodies like kombucha, varieties of kimchi, miso, sauerkraut and more! On the weekends they service rice and pickle bowls which are amazing!! A great way to sample a variety of pickled foods. There kimchi is vegan too which is cool considering that most are not. I always keep a jar of kimchi in my fridge.

Such a unique experience for anyone that is a fan of fermented food. Definitely not a typical restaurant, they open up dining on the weekends only and serve a selection of their most incredible and divine fermented vegetables on a bed of amazing brown rice. Explain everything to you and really make an experience. I cannot wait to go back

We made a reservation for 10:00am on a Sunday morning. We arrived at 10:05. Three couples were ahead of us; they got seated along the island in the middle. We were seated at a small side table next to the island. The owner proceeded to put napkins/utensils/glasses of water in front of these couples but didn't put anything in front of us. The owner then started to talk about his pickle business. He not only didn't put any utensils and water in front of us, he also didn't make any eye contact as if we didn't exist (there were only 11 people in the room that day). We find his attitude extremely rude and arrogant. I raised my hand to ask if our reservation was for "observation only"; the owner's response was that his wife is responsible for serving the "peripheral tables". His wife, in the meantime, was busy dealing with walk-in customers, so we just sat there at an empty table. How much work is it for the owner to put 2 more glasses of water and 2 more sets of utensils on the table to make every diner feel welcomed? The meal consists of a big scoop of rice topped with 12 -13 different types of pickles. Most of the pickles tasted sour and salty, nothing very memorable. The meal was $30 + 20% mandatory tip. Considering the way we were treated by the owners, we felt the 20% tip is uncalled for. I can think of more enjoyable ways to spend $36 than eating pickled cucumbers and watermelon rinds and be ignored.

** February 2022 Visit - Sunday Morning** I read about this place on some SF news article and thought it was quite an interesting concept. I had recently been trying to incorporate more fruits and veggies in my diet so I though trying some pickled veggies would be another way to increase my intake. I called cultured the week before to make a Sunday morning reservation. Apparently they only do their pickled rice bowls on Sat/Sun, so I didn't want to miss out. The business is located along a secluded street with two tables outside (and what appeared two counter top tables inside). I think this business is primarily a pickle shop where patrons pick up various jars of goodies. Nevertheless, my friend and I eagerly waited for our colorful meal outside their shop. We drank a big bottle of pumpkin kombucha and each ordered a pickled rice bowl which came with dashi and dessert! The entire meal was beautifully presented and everything had such unique flavor profiles that leaned heavily Japanese. I definitely recommend everyone to try them at least once; however, it is a very light meal. Service was great and the owners were very knowledgeable about their pickled products and enthusiastic to share their harvest. Go check them out!

I came back to try the weekend rice and pickles bowl, which came with dashi (broth) and some add on's. It changes from week to week, so the take away is - this is fun, delicious, and healthy. The dashi this time had pumpkin and parsnip, so it had the flavors of the root vegetables without being thick or heavy. I got the sesame "dofu" and the cured egg add on's - both having familiar and unfamiliar flavors in a balanced and fun way. The bowl - I loved everything but particularly the wasabi greens and two of the pickles, but everything was delicious. They all had a different flavor and varying levels of savory, sour, and spice. It's as colorful as a chirashi, but all pickles instead.

WOW. Such an incredible and unique dining experience! The guy working there created the bowl in front of us, walking us through each component, explaining how each pickle or item was made. The flavors were unlike anything I've ever tasted and so so delicious. The dessert was literally the best dessert I've ever had.

This is a place that makes great food period. And it's special because the folks that work here have a passion for this food art form and want others that come to understand and enjoy it. The person who helped us was patient kind and shared his knowledge to help us choose an option that we would likely enjoy the most since this was our first time there. We stumbled upon this place based on a recommendation of a friend that had heard good things. We didn't manage to get a seat for their bowls and unfortunately they were completely sold out of the dill pickles but we got to try something else! We bought a watermelon rind pickle that was nearing the season end that was really just amazing. The flavor profile was dynamic. I left somewhat complaining that their prices were expensive, ate a piece from the jar, and immediately regretted we didn't grab a few others to try!! That's alright because there will definitely be a next time!

i've been trying to get a rice and pickles bowl from Cultured for literally years. i finally did it after reserving one by email! it was everything i dreamed it would be. my favorite pickle was the parsnip even though i'm not a big parsnip fan. the nettle kombucha was also great, and my jar of sea kraut quickly disappeared. everything is on the pricier side but it's worth it. the owner was very excited to talk about his ferments and i'm looking forward to spending more time in the shop/kitchen when it's fully open again.

If Picasso made pickles, not paintings, and operated a stylish-yet-unassuming lunch spot, this would be it. One of the best dining experiences I've ever had. Take your time. Get the bowl and just get everything.

This is a true gem. If you read my other reviews, I don't give such high scores unless there is something exceptional about a restaurant. Cultured is an amazing, amazing, amazing culinary experience. A simple bowl contains so many flavors, it's remarkable. If you love your mouth, you need stop in.

Looking over the Soleil Ho list of "88 Best Restaurants in the Bay Area" I was intrigued by this one -- Rice & Pickle bowls, in a small shop in West Berkeley, only on weekends. Finally this Saturday the timing was right at last to check it out. It was easy to order over the phone and the setup was straightforward and fast once I got there. The bowl itself was phenomenal -- all kinds of flavors and colors and textures somehow coming together in perfect ferment-y salty umami harmony. And don't forget to ADD THAT EGG, it's the best part!

Rice and pickles were a complete delight. We loved the food as well as the entire scene.

The owners are wonderful, and so is their son. What a fine young man. Walk into an impeccably managed, well cared for space, and you will feel not only the vibe of the passion of this beautiful family, which translates to the wonderful, high quality and over the top tasty products. Great gifts and when Covid is behind us, great tastings and group gatherings. I suggest you refrain from buying off a store shelf -- you won't be disappointed when you come here to experience what a true rice and pickle bowl should be.

I have always purchased these products in stores, but to visit where all the magic comes from, is such an experience. Very exciting to find my classic favorites along with new products I've never tried.

I tried their dine-in service a few weeks back. It was spectacular. I had what they call a "rice & pickles" plate, which was a sort of extremely intricately assembled vegetable plate with surprising and delicious ingredients, most very complex. It sounds kind of bland but was amazing. Actually this is without a doubt the most understated restaurant I've ever been to, serving such great food in simple surroundings sparsely and sparingly described.

Yow! I read about their mixed Pickle and Rice bowl (only on weekends) and was enticed. Here, the reality exceeded expectations. Each bite featured a special flavor: unique, intriguing, wowing (or is that wowowing?) I got the add-on egg, pricey but worth it at $3. I also picked up a jar of the strawberry omeboshi fruit preserve because it sounded so weird. I'll have to report back later...

We purchased the Japanese cucumber Kim chee...very good and spicy!! The staff was very helpful and knowledgeable!!

The owner was very gracious. I remember her at every meal because she patiently and cheerfully answered all my questions and then in reality once I arrived back at home with her fermented foods I began to put everything on everything. You really can't go wrong short of putting kimchi on a brownie, but then again, I haven't tried that. The vintage sauerkraut and Umeboshi plums are true delicacies, but everything else is outstanding as well, and you can really tell how particular they are about everything that goes into their wonderful fermented products.

Came in for lunch last week to try their weekend rice and pickle offering, and it blew my mind! We did a tasting of kombucha as well, and the entire meal was thoughtful with an abundance of flavor. The service was incredibly pleasant, as the staff was more than happy to chat about their products and process. Since then, I've tried 3 more of their kombucha flavors, each distinct and special in their own way. I can't wait to come back for lunch and for my kombucha fix!

I've been eating these cultured krauts for over 20 years, first encountered at the Berkeley Farmers Market. The quality has remained and the flavors and ingredients ever changing, though you can always find many standards. This is a unique small business that provides an amazing product that I'm happy to support.

Wonderful experience. The service was above and beyond. So warm and friendly. Food was so interesting and delightful. Highly recommend

This place is unbelievably fantastic. I went a couple months ago during a time I guessed they wouldn't be busy, as I am just starting to learn about pickles and I wanted to be able to ask questions. Just as I had hoped, the woman running the front (I'm sorry I forgot her name!) was willing to nerd out with me for a while. She pulled out a bunch of samples and we chatted about them for 20-30 minutes, for which I was very grateful. I left with a classic Korean kimchee and two seasonal pickles: pickled mustard greens with leeks, turmeric and fennel seeds, and pickled pumpkin with leeks and lemon zest. The seasonal ones are PHENOMENAL. My favorite pairings so far are mustard greens with hummus and roasted carrots, and the pumpkin on avocado toast. They are both gone now so I'll have to go back and see what's in season now. The kimchee is very good but very pricey. If you are price sensitive at all I think it's safe to say you can get delicious krauts and kimchees elsewhere for less money, so you can save up to get the really unique things from here. If you can afford it though, this is a great business to support. Thanks for being awesome, Cultured!

We had surprising difficulty finding parking here and then some trouble finding the shop itself, which fronts on Fifth Street, but we managed both issues. We walked in to the show/sales room. On the wall facing the door is a description of their 10(!!) types of sauerkraut. In the cold case off to the left were jars of sauerkraut and pickles and other products. The kitchen is adjacent and overhead they were playing what we thought was a funny radio program but what turned out to be the audio book of Bill Bryson's ""At Home", which we read several months ago for our book group. The segment was on the bathroom and we stood there listening and laughing. We chose a jar of the original sauerkraut and one of the Super Sauerkraut Salad, a combination of green cabbage, beets, carrots, ginger and sea salt colored red by the beets. Each 16 oz jar is $8. A friendly man helped us. Today we had bagel dogs for lunch and opened the two sauerkrauts to serve w/ them, along w/ some leftover potato salad from Kensington Fine Foods. The sauerkraut was vibrant and strong. I loved it. It was a little overpowering for Alan, who likes his a bit milder. I think either one will be fabulous on Reubens, but I doubt we'll buy more because Alan eats more sauerkraut than I do and Boar's Head makes sauerkraut about the right intensity for him. If you love strong, interesting sauerkraut this will be wonderful for you. Go to their website and see the range of products they make, then go over to their shop. There's a private lot for the building, accessible from Bancroft, but that's not immediately obvious and you have to go down the stairs to Fifth and to the left to the shop itself.

I love Cultured products - they make such excellent krauts and pickles that it is tempting to give up my Harsch crock and just rely on them for my cabbage-y goodness (except that the cost of one of their jars would more than cover the produce needed to entirely stuff a 7.5L harsch crock for kim chee or kraut). They have such excellent flavor combinations that I find them to be a real inspiration - I'll pick some flavors and test them, then experiment in reproducing them at home. The kombucha offered at the farmer's markets is also a delight - you can get Cultured products at the Saturday downtown Berkeley Farmer's Market. Yum!

Cultured feels like a mix of science, art, food and philosophy. The beet kombucha is amazing. The cabbage kimchi tastes super fresh and clean. The chili paste is amazing.

I was excited to visit the shop because i love pickles. I got Watermelon Daikon with Red Onion and mint. The color looked beautiful and i was so looking forward to try it. The daikon turned out to be overly sour, fibrous, and not crunchy. I tasted no watermelon, nor mint, just plain sour. Looking at the date, maybe because it was fermented for 3 months already? In terms of being fibrous. I hoped the shop would pick better produce to pickle from. The daikon must have been too old. It lacked any crunchyness. The pickle tastes bad. However, I really hate to waste food so I'm trying to finish it by adding sugar to balance out the sourness. My advice is to check the date that the pickles were made.