Cultured

Within the American food lexicon, the pickle suffers. To many, the pickle is a sour cucumber, period. However, on any given day, one can visit the tasting area of The Cultured Pickle Shop and sample ten varieties of sauerkraut, four varieties of kimchi, fourteen different types of seasonal specialty pickles, eight different flavors of kombucha tea, two sake lees pickles, one rice bran pickle, and, of course, the ubiquitous Classic Dill.