Crisp French Breakfast radishes from our farm, fermented the traditional way in a simple salt brine.

We pickle them to hold the radish at its prime. Picked at peak crunch and sweetness, it 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 radish fresh, adds a pleasant tang, and leaves you with a living food that's good for your gut.

French Breakfast radishes are the gentle, elongated kind: crisp and juicy, with a mild peppery snap and a hint of sweetness. Fermented, they turn tangy and bright, with the pepper softened and a deeper flavor. Great on toast with butter, in salads and sandwiches, or straight from the jar.

Ingredients (may vary): radishes, 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.