Lacto-Fermented Hakurei Turnip

Tender little Hakurei turnips from our farm, fermented the traditional way in a simple salt brine.

We pickle them to hold the vegetable at its prime. Picked at peak sweetness and crunch, the turnip keeps that moment in the jar instead of fading in the fridge.

Lacto-fermentation is a natural process where friendly bacteria turn the vegetable's sugars into lactic acid. It keeps the turnip fresh, adds a pleasant tang, and leaves you with a living food that's good for your gut.

Hakurei turnips are the mild, sweet cousin of the turnip: crisp, juicy and almost fruity, with none of the sharp bite. Fermented, they turn bright, tangy and refreshing. Lovely with grain bowls, eggs, or straight from the jar.

Ingredients (may vary): turnips, filtered water, Himalayan salt, Camp Udim garlic, Camp Udim bay leaf, Camp Udim oak leaf, black peppercorns, Camp Udim coriander seed, Camp Udim dill, mustard seed.