Black radish lacto-fermented 380 g

To make black radish fermented with lactic acid, we finely grate the radishes, add a little salt, and let them ferment. Thanks to lactic fermentation, the radishes retain all the crunchy texture of a fresh vegetable. It is recommended to consume cold or hot. The jars must be kept refrigerated and consumed within 48 hours after opening. For proper preservation of fermented vegetables, we recommend using clean utensils to serve them, leaving them in their own juice, and above all, closing the jar well after use to limit contact with air.