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Happy Pickler Fermented Veggies Rad & Raw

$12.00 $10.99

Rad & Raw
Purple, Red, and White Daikon and Onions
Lacto-Fermented Veggies

10 left

We've been having fun working with the most popular vegetable in Korea and Japan. After experimenting with different colors of daikons, we landed on several combinations that make a beautiful product.

White seems to be the most available color, but mixing it with purple and red gives us fantastic shades of pink. No batch is exactly alike!

Unexpectedly crunchy and slightly spicy, with hints of ginger and garlic, this one scored the highest in our taste testing of new products.


Ingredients: Water, Radish, Onion, Sea Salt, Ginger, Garlic, Cabbage, Red Pepper

Never the same veggie twice! Remember, each batch of our vegetables are lacto-fermented, and the process is impacted by many factors, including the particular bacteria on the veggies (which will vary from farm to farm and even row to row), bacteria in the environment as it ferments, and temperature and duration of the ferment.  And of course, each vegetable is unique right off the farm; Mother Nature rarely repeats herself! 

Happy Pickler


The Happy Pickler story began not so much in happiness, but instead with a crisis. When founder Betsy Warner’s wife, Kathleen, was diagnosed with aggressive breast cancer in 2011, Betsy was determined to do everything she could to improve her family’s health, beginning with their diet. In countless articles, over countless internet searches, “fermented food” kept showing up.
“I like pickles,” Betsy thought, and the adventure began. Soon every available surface in the kitchen and in the refrigerator—at home and in the small business she ran—looked like a cross between a science experiment and a chef’s dream. Every thinkable vegetable ended up in a quart-sized mason jar, with some results more "creative" than others.  The couple’s kids—used as tasters or, as they sometimes saw it, guinea pigs—will be the first to say it was a rocky road. But soon they, too, started loving fermented foods. 
Over time, methods and recipes were ironed out. Betsy was hooked, and was having a lot of fun.  In 2017, she decided that she was passionate enough about this to spread the love of fermented foods and gut health to a wider audience. When sheepishly approaching Kathleen to suggest the idea of starting a business, she was met with a resounding "YES!"  In the spring of 2018, Happy Pickler LLC was registered with the State of Ohio.
It wasn’t a smooth beginning. Six weeks after the official founding of the business, Kathleen was diagnosed with stage 4 cancer, and she died in October of 2018.  She was the most joyful human we in the Happy Pickler family have ever known, and we feel it is our mission to carry on that joy and love in everything we do. We want to help people get healthier, one gut at a time, guided by Kathleen’s love of life, love of good food, and her ability to spread her love and kindness to everyone who was lucky enough to know her. In her honor, we continue to make delicious, probiotic, health-packed foods.  Our goal is to share the love of life and fermented foods, whether through our products, our workshops in the community, or by simply looking at life with a fresh lens each day. 
So in the spring of 2020, in the middle of a global pandemic, and city- and nationwide protests against systemic racism, we sold our first product at the North Union Farmers Market at Shaker Square.  We’ve been humbled by the enthusiastic response we’ve received. It turns out our community here not only loves to support small, local businesses—it also loves our products!
And we love what we do! Life on this beautiful planet is short and messy and challenging and delightful and full of surprises.  We love being on the ride.  And we love being part of the Real Food revolution. Thank you for joining us on this adventure. 
Peace and love, 
Betsy and the Happy Pickler Family

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