Fermented Red Radishes
Fermented Red Radishes
Fermented Red Radishes
Fermented Red Radishes
Fermented Red Radishes
Fermented Red Radishes

Fermented Red Radishes

Real, salt-water brine fermented vegetables contains naturally occurring probiotics that are optimal for gut health. An aromatic adventure, Red Radishes' warm pickling spice notes subdue the astringent nature of peppery radishes, creating a well balanced, earthy taste experience.

  • Culinary + Pairings

    Quarter these pink beauties and add a color burst to your veggie platters and salads. Slice and warm slightly as a side to roasted meats.

  • Nutritional Benefits

    Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce risk of heart disease. The radish is also a good source of natural nitrates that improve blood flow.

  • Probiotic Diversity Profile

    Lactobacillus Plantarum, Lactobacillus Pentosus, Leuconostoc Mesenteroids

$8.99

NUTRITION

16 oz.

Package Size

1/4 cup 

Serving

5

Calories

0g

Sugar

0g

Net Carbs

330mg

Sodium

Section

Our Pickle Promise

Salt Water Brine

We use a mineral-rich, pure and unrefined Mediterranean sea salt. It is non-iodized and contains no caking agents or added preservatives.

Southeast Sourced

We source most of our vegetables from local farms. That means just 1-2 days between harvest and fermentation; this preserves phytonutrients and creates a more nutritious product.

Contains No Vinegar or Sugar

Pickles containing vinegar or sugar are not lactic-acid fermented and are therefore not a probiotic, gut-healthy pickle. Period. 

Raw & Unpasteurized

Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.

Ships within 1 to 3 business days

Promotes a healthy gut

Prebiotic & Probiotic

Healthy Gut. Healthy Life.

3 Tips for Eating Ferments

  • Eat ferments three times a day as snacks or with meals, every day. The key is consistent introduction of outside probiotics to your resident microbiome.
  • Consume an abundant variety of different plant-based ferments. Your microbiome thrives on exposure to this diversity.
  • Eat the gut health trifecta of fiber, fat and ferments with every meal. Fiber means plants: eat lots of those. Fat enables your body to more easily absorb the rich minerals and nutrients found in ferments.

How To Enjoy

Eat ferments every day, 3 times a day, as snacks or with meals.

Breakfast

Scramble or fry up 2 - 3 whole eggs in butter, ghee or coconut oil, along with some spinach. Enjoy with kimchi or kraut on the side.

Lunch

Toss a salad with mixed greens, avocado, veggies, raw seeds and a generous pour of extra virgin olive oil. Top with a serving of kraut along with the brine, no salad dressing necessary.

Dinner

Pick your protein and saute a large portion (half a plate) of greens - kale, chard or spinach with garlic, coconut oil and sea salt. Pickle on the side.

Frequently Asked

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Section

Fermented + Probiotic Vegetables

Real. Raw. Alive.

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