Israel scientific magazine ISRAEL21c got a tour of Noa Berman-Herzberg’s pickle paradise in her home kitchen. Berman-Herzberg, who uses the moniker Serial Pickler, has garnered a large following online (64,000 Instagram followers).
Pickling first piqued her interest when her grandparents ran a Jewish deli in Philly. Today she is a fermentation education and screenwriter, producing the culinary storytelling project “Sour Food, Sour Stories” where her guests talk with Berman-Herzberg while eating her pickles. They must each tell a story about something they felt they missed out on life (the Heber word for pickle means “missed out on.”).
Her unusual ferments and pickle pairings have attracted the attention of chefs from around the world. At any given time Berman-Herzberg has 100 different pickle varieties at home, from a fiery pineapple pickle to a pickle with a miso-coffee spread.
“To taste these fruits and vegetables is to feel you have landed the golden ticket to a Willy Wonka land of pickles. Flavors and textures are exciting and unexpected,” the article reads.
When Berman-Herzberg began, she says most people thought she was a “weirdo.” Today, she believes pickles have found their moment.
“We need to rethink the way we prepare food,” she says. “Preservation is going to be especially important as we head into a future of food shortages and climate change.”
Read more (ISRAEL21c)