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 Sauerkraut
16 oz jar · $14Wild Montana huckleberries and crushed juniper berries folded into red cabbage with green apple. The berries bring a sweetness you don't expect in a kraut, the juniper ties it to the mountains, and the apple keeps everything bright. Deep, complex, and that purple color is absolutely real.
Brats, pork chops, duck, grain bowls, pierogi, or straight off the fork.
Montana Kimchi
16 oz jar · $16Flathead cherries and chokecherries run through every layer of this kimchi. The cherry flavor hits first, then the heat catches up, then the umami pulls it all together. It tastes almost wine-like after fermentation. This is not a kimchi you've had before.
Rice bowls, eggs, ramen, fried rice, grilled meats, or just standing at the counter with a fork.
OG Kraut
16 oz jar · $13The one that belongs in your fridge at all times. Toasted caraway, juniper, and fennel give this classic kraut a warmth and depth that the grocery store stuff can't touch. No gimmicks. Just a really, really good sauerkraut done right.
Bratwurst, pulled pork, Reubens, charcuterie boards, or straight out of the jar.
Chicago-Style Fermented Giardiniera
12 oz jar · $12Every giardiniera on the shelf is vinegar-packed. This one is live-culture fermented. You can taste the difference immediately: brighter, more complex, with a real tang you can't fake. Open the jar and the first thing that hits you is fresh oregano and olive oil. Aleppo pepper brings a fruity warmth instead of generic heat.
Italian beef, brats, burgers, antipasto, pizza, chopped into relish.
Citrus & Herb Cucumbers
16 oz jar · $12People taste these and can’t quite place what makes them different. There’s something floral, something citrusy, something aromatic happening in the background that keeps you reaching back in the jar. Half-sour, still bright and snappy, with a layered complexity that sneaks up on you.
Charcuterie, grilled meats, cocktail garnish, or straight out of the jar.
Fresno Hot Sauce
8 oz bottle · $14Charred Fresno peppers give this sauce a smoky depth and caramelized sweetness that raw peppers alone can't deliver. Garlic and ginger ferment right alongside for a flavor that's layered, not just hot. Smooth, pourable, and built to live on the table. This is a daily driver, not a novelty burn.
Eggs, tacos, roasted veg, grain bowls, marinades. Put it on everything.
Whole-Seed Fermented Mustard
8 oz jar · $10Texture is everything here. Whole mustard seeds that pop between your teeth and give every bite real body. Local Montana honey adds a floral sweetness that rounds out the heat. This is the mustard that makes you stop buying the other stuff.
Sausages, charcuterie, vinaigrettes, glazes, sandwiches.
Milk Kefir
16 oz · $10 · Plain base & rotating flavorsLifeline dairy from right here in Montana, cultured with real kefir grains, not powdered starter. The difference is a cleaner, more complex tang and a broader range of live cultures. Lightly effervescent, barely sweet, good straight or blended into smoothies and dressings.
Small-Batch Kombucha
16 oz · $7 · Rotating flavorsThe flagship is Coffee Kombucha: cold brew base with cacao nibs that add a chocolate undertone without any sweetness. Brewed dry, clean finish. This is for people who actually like coffee, not people who want coffee-flavored sugar water. Rotating seasonal flavors beyond coffee, whatever the season calls for.
Ginger Beer
16 oz · $6Live-culture ginger beer brewed from a real ginger bug, not the pasteurized stuff in a can. Naturally carbonated, spicy, refreshing. The kind of thing you drink cold on a Saturday morning at the market and immediately want another one.
Market morning sunshine. Also great with bourbon, dark rum, or on its own over ice.
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
Clark Fork 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.