The People Behind the Pickles

October 31, 2016
Share to printerest
Share to fb
Share to twitter
Share to mail
Share to print

Local artisan food-makers Shai and Charlotte at Olive My Pickle have a product steeped in tradition. They use old-world fermentation techniques passed down from Shai's grandmother to bring their fermented offerings, like kimchi and pickles, to life at local stores and farmers' markets throughout our region. Love pickle juice?  Don't hesitate to drink this brine! It's probiotic-rich and your belly will thank you for it. 

Related Stories & Recipes

The Appeal of Fermented Foods

What draws us to fermented and probiotic-rich foods? Part science, part culture and a little bit of intuition thrown in for good health.

Generations of Food

Long before Olive My Pickle began making pickles for a living, fermenting foods was part of her husband’s history. Now, it's become part of hers too.
We will never share your email address with anyone else. See our privacy policy.