Lactofermented Chilli-Lime Daikon Snacking Pickles
Famed chef David Chang of Momofuku describes it best:
"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious."
How are Craft & Culture's pickles different?
A lot of people assume that all pickles are fermented and that is not the case; only those that have been lactofermented have probiotic bacteria. This means that pickles that involve adding external vinegars or sugars for preservation are typically not considered to be probiotic, ie. Achar.
Our handmade pickles are:
- first lactofermented in soy sauce for 2 weeks then
- Infused with fresh flavours and aromatics
- A hint of sugar is added to balance out the acidity
Containing anti-inflammatory ingredients like garlic and ginger, vitamin C from refreshing lime and chilli, it is low in sugar (3% BV) and makes for a guilt-free and tasty snack! Best of all it is packed with beneficial lactic acid bacteria which is great for your gut health!
Our Soy Sauce Radish Pickles are refreshing when nibbled as a snack cold! Pairs especially well with our kombuchas! There will be some gentle heat from the chillies we use.
- Rich in vitamins, minerals and amino acids
- Packed with beneficial probiotic bacteria thats good for the gut
- May strengthen the immune system
- Reduce inflammation
- Slow ageing
- promote weight loss
- Support Heart Health
- cold, as a snack
- on top of warm rice
- As an appetizer
- palate-cleanser when eating fried foods (like chicken)
Ingredients: Daikon white radish, water, naturally brewed soy sauce (water, soy beans, koji, wheat flour, salt), salt, ginger, garlic, soy sauce, red chillies, limes, sugar (3% BV)
400g in a sealed bag
2 inch sticks, perfect for snacking.
Store in the fridge. May be kept for up to 1 year. See package for best by date.
Will age and get more sour with time--this is normal and expected.