Lacto Daikon

Our Daikon Radishes are picked straight from our regenerative soil, rinsed, then sent to our culinary facility to be sliced thinly into rounds and lacto-fermented with their own leaves for a minimum of 7 days.

The beneficial bacteria in the lacto-fermentation process create lactic acid while potently infusing all flavors together to create a biome-benefiting, flavor bomb of a pickle without the sugar and vinegar.  The result is a deep umami, acidic and crunchy radish flavor with the beautiful color you see here.

Great for stir-fries, ceviche, charcuterie, or straight from the jar!  Don't forget to utilize the brine by mixing with your choice of oil and honey to make a clean, probiotic vinaigrette or in cooking when an acidic pop is desired.

 Ingredients: Filtered water, daikon radish, sea salt, radish tops