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In 2004 David Ehreth started making salt-cured kosher pickles using the cucumbers he grew in his own garden. Reminiscent of the grab-your-own pickle barrel in an old New York city deli, David's pickles were met with great enthusiasm and demand. He created Alexander Valley Gourmet, the home of Sonoma Brinery, to make traditionally fermented pickles and sauerkrauts. Surrounded by vines and wines, and with a great appreciation for the slow and traditional methods of fermentation, Sonoma Brinery is a family business focused on enriching the lives of their customers by bringing them delicious, all naturally fermented food that tastes great, has plenty of healthy probiotics, and doesn't break the bank.