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Radish Root ferment is a natural preservative derived from radishes fermented with Leuconostoc kimchii, a lactic acid bacteria that has traditionally been used to make kimchi. L. kimchii is one of 15 species of microorganisms that make up the mixed culture used for producing the Korean dietary staple known as kimchi, a type of fermented cabbage.
Besides providing a protective environment for the product from any harmful microorganism, it also imparts moisturising benefits to the skin and is on Whole Foods Acceptable Premium Preservative List.