Koji Cucumbers


We make our own FRESH koji and incorporate it into the lacto-brine for our sliced pickles.

It brings an amazing floral – yet earthy – creaminess to the brine. Still a pickled cuke, just with extra layers of complexity!

SKU: 051 Category:


Our cucumber pickle is made using a base of shio-koji. For those new to this ferment, koji is the predominant mold used in the making of Sake, Miso & soy sauce. Using the enzymatic activity of the koji, combined with the uber-savoury lactic acid fermentation process, the result is one super tangy and uber satisfying pickle.

Our koji cucumbers are also fermented with garlic, giving them a satisfying garlic tang. These are the perfect sandwich pickle, we also highly recommend them as a delicious addition to cheese & charcuterie boards. Pro-tip : these cucumbers paired with your favourite mac n cheese dish are something to write home about!

Dietary choice information: vegan, gluten-free/celiac friendly, nut-free

Potential allergens: garlic

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