Brother and sister, Carlos and Amber founded Pacific Culture out of a long standing mutual interest in food. For Carlos it was sourdough and lacto-fermented vegetables, for Amber it was fermented grapes!

Pacific Culture uses traditional methods to create healthy and probiotic pickles & sauerkraut that are made from seasonal fruits and vegetables.

Our kitchen and small retail store is located in Chico, CA at 1266 Humboldt Ave. Open Tuesday–Friday, 1pm–6pm.

Pacific Culture was founded at the end of 2013.

Pacific Culture aims to use old techniques to create new as well as classic products that do not compromise in flavor or health. We strive to be socially and environmentally responsible, and in being successful we hope to raise the bar for what to expect in a food company.

Spontaneous Lactic Acid Fermentation.

What is a pickle?
Fruits and vegetables are the freshest immediately upon being harvested, after which they begin a slow and sometimes rapid process of degradation in terms of nutrition, color, smell, and of course taste. A pickle is something which has become stuck in this process of decay, preserved until further notice- either in salt, vinegar, lactic acids, or a combination of all three. That’s why when we become stuck in a certain situation, we say we are in a pickle. Except THIS is a pickle you want to be in, because fermented vegetables are often healthier to eat than their fresh counterparts. Not only are they probiotic and aid digestion, but many of their nutrients have been made more bioavailable by the fermentation process.

Gotcha. So where’s the pickles?
If it’s not in the period during or shortly after cucumber season (summer), it is unlikely that you will find the esteemed cucumber pickle. Enjoy them while you can.

I see you have sauerkraut all the time.
You probably don’t eat enough cabbage. Cabbage is available just about year round because it grows well in a variety of seasons; it’s also a great source of beta-carotene and vitamin C. Lots of our sauerkrauts have additional vegetables for additional nutrients and higher general satisfaction. Eat it with a fork, with toast, with even more vegetables, or on any one of the bread and meat comprised foods that the modern diet is full of: sandwiches, hotdogs, hamburgers. Experimentation is often fruitful: be adventurous. Sauerkraut is more than a condiment.

How long can I keep my sauerkraut or (insert fermented food here) in the refrigerator?
Several months is rarely an issue! Keep air out and vegetables under brine, use a clean fork, and keep it cold. Not only do our products continue to slowly ferment in your refrigerator because they are 100% raw, but due to their high level of acid they are very stable; they do not spoil in a very traditional sense, but their flavors can wander and eventually decline depending on just how they are kept.

How do you ship?
We ship USPS Priority. Ship times are 1-3 days, depending on how far away you are. We use ample insulation and include a few reusable ice packs. Some condensation may occur.

Should I be careful when I open my shipment from Pacific Culture?
Yes. Not only should you watch out for your fingers, please take care of the contents because we ship all of our products in plastic bags that are no match for a pair of scissors or a sharp knife.

The microorganisms responsible for preserving Pacific Culture sauerkraut and pickles (and giving them their great tangy taste) help to aid digestion and alleviate numerous gut-related ailments. There happens to be a great authority on the subject in Chico, so if you have any questions we’d like to suggest reaching out to Dr. Patrick Giammarise at the Digestion Relief Center. Their website can be found at www.digestionreliefcenter.com and their phone number is 530-899-8741.