What We Make
Everything is small-batched, fermentation-first, and made to be eaten with real food — not treated as an afterthought. Here’s what we’re bringing to market this season.
Huckleberry Red Cabbage Sauerkraut
16 oz jar · $14Wild Montana huckleberries folded into red cabbage with lightly crushed juniper berries and green apple slices. The berries bring sweetness, the juniper ties it to the landscape, and the apple adds a tart edge that keeps the whole thing moving. Two to three weeks of fermentation turns it all into something deep and complex — fruit-driven but unmistakably kraut. That purple color is real.
Brats, pork chops, duck, grain bowls, pierogi, or straight off the fork.
Montana Kimchi
16 oz jar · $13Flathead cherries and chokecherries are the backbone here — blended into the gochugaru paste and folded through for distinct pops of fruit, so the cherry flavor runs through every layer. The base is a toasted rice flour porridge, layered with fish sauce and soy for umami. Napa cabbage, daikon, carrot, scallions, ginger, garlic. Two weeks of fermentation mellows the cherry sweetness into something almost wine-like.
Rice bowls, eggs, ramen, fried rice, grilled meats — or just standing at the counter with a fork.
Chicago-Style Fermented Giardiniera
12 oz jar · $12Live-culture lacto-fermented giardiniera — not vinegar-packed like everything else on the shelf. That means actual probiotics, brighter flavor, and real fermentation tang. Aleppo pepper instead of standard crushed red brings fruity, sun-dried-tomato warmth. Toasted fennel, coriander, and peppercorns in the brine. A fresh oregano sprig and olive oil drizzle go in at packing — it’s the first thing you smell when the jar opens.
Italian beef, brats, burgers, antipasto, pizza, chopped into relish.
Citrus & Herb Fermented Cucumbers + Onion
16 oz jar · $12Half-sour lacto-fermented pickles where citrus is the background note, not the headline. People taste these and can’t quite place what makes them different. The answer is bruised lemongrass adding a floral layer, lemon, lime, and orange zest, and toasted coriander with black, white, and pink peppercorns. Fresh bay, kaffir lime leaf, dill, thyme, jalapeño. Pulled at 3–5 days while still bright and snappy.
Charcuterie, grilled meats, cocktail garnish, or straight out of the jar.
Fresno Fermented Hot Sauce
8 oz bottle · $12Thirty percent of the Fresno peppers get charred before fermentation — that’s where the smoky depth and caramelized sweetness come from. The rest go in raw for bright, fresh heat. Garlic and ginger ferment right alongside the peppers. Cayenne and smoked paprika layer in at the start for complexity, soy sauce for umami, rice vinegar finish for the softest acid profile. Double-blended and strained for a smooth, pourable texture — lives on the table.
Eggs, tacos, roasted veg, grain bowls, marinades — daily driver, not a novelty burn.
Whole-Seed Fermented Mustard
8 oz jar · $9Toasted yellow and black mustard seeds, white balsamic vinegar, local Montana honey for sweetness and floral notes, cracked black pepper, turmeric, garlic. After fermentation, a three-day cure transforms it from aggressively sharp to deeply savory. Texture is the point: whole seeds that pop and give body in every bite.
Sausages, charcuterie, vinaigrettes, glazes, sandwiches.
Cultured Milk Kefir
16 oz · $10 · Plain base & rotating flavorsMade with Lifeline dairy from right here in Montana, cultured with live kefir grains — not powdered starter. That distinction matters: grain-cultured kefir develops a broader spectrum of beneficial bacteria and a cleaner, more complex tang. Lightly effervescent, minimal sweetness, good straight or in smoothies, dressings, and marinades.
Small-Batch Kombucha
16 oz · $7 · Rotating flavorsThe flagship is Coffee Kombucha: concentrated cold brew base with cacao nibs steeped in, adding a chocolate undertone without any sweetness. Brewed dry, restrained carbonation, clean finish. This is for people who actually like coffee, not people who want coffee-flavored sugar water. Rotating seasonal flavors beyond coffee — ginger spice, vanilla-forward, whatever the season calls for.
Our Story
Raydiant Ferments was born at the intersection of food, science, and care for community.
For over a decade, my career lived in food and beverage leadership. I have run kitchens, dining rooms, beverage programs, and teams in environments where hospitality is not a concept, it is a responsibility. Food, at its best, is nourishment, culture, and connection. It is how we take care of one another.
Alongside that work, I was trained as an educator, with a background rooted in math and science. That foundation shaped how I approach food: curious, evidence-based, and deeply interested in how systems work, especially the systems inside our bodies.
The spark that turned those threads into Raydiant Ferments came from a life-altering experience. After a severe MRSA infection, I spent an extended period on IV antibiotics. While those treatments saved my life, they also stripped my gut of much of its microbial diversity. Recovery was not just about healing wounds. It was about rebuilding from the inside out.
Raydiant Ferments exists to change that.
Fermented foods became both a practical tool and a philosophy. I experienced firsthand how intentional fermentation could support digestion, resilience, and overall well-being. More than that, I saw how inaccessible truly alive, thoughtfully made fermented foods often were. Many were diluted into novelty products or stripped of their original purpose.
Every product is small-batched, fermentation-first, and designed to be eaten with real meals rather than treated as an afterthought. This is not about trends or gimmicks. It is about using time-tested methods, guided by modern understanding, to support gut health, flavor, and community vitality.
At its core, Raydiant Ferments is what happens when a Chicago foodie, a competitive athlete always chasing an edge, a food and beverage professional, an educator who loves sharing new ideas, and someone who genuinely loves his community all end up being the same person.
This company is for anyone who believes food should do more than fill a plate. It should help us heal, connect, and thrive.
Find Us
Missoula Farmers Market
Saturdays, 8am – 1pm · May through October
This is home base. Come by the booth, taste what’s new, talk fermentation. We’re always happy to nerd out about gut health and flavor.
Local Retailers
We’re working on partnerships with Missoula-area health food stores and co-ops. Check back for year-round availability.
Custom Orders & Wholesale
Stocking up for an event, restaurant, or just your fridge? We take custom orders and offer wholesale pricing. Drop us a line.