Description
This sweet vinegar–pickled rakkyo is made using carefully selected small bulbs with fine fibers and a crisp texture. The tips and root ends are trimmed before pickling.
Momoya uses its own lactic acid bacteria and allows the rakkyo to ferment sufficiently to bring out its natural flavor. The product is made using a traditional method, without omitting the fermentation process. As a result, the flavor and components of the rakkyo remain in the sweet vinegar pickle.
Shipping
We ship Australia-wide from our Sydney warehouse (Chatswood, NSW) via Australia Post.
Orders are typically dispatched within 2–3 business days, and up to 5 business days at the latest. If your order takes longer than that, we'll get in touch.
Free shipping on orders over $170.00 (up to 22kg).