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FERMENTED RADISHES

FERMENTED RADISHES

This recipe is from the talented Gísli Matt, chef and owner of acclaimed Slippurinn in Vestmannaeyjar (the Westman Islands), Iceland. It is featured in his new cookbook Slippurinn - Recipes and Stories from Iceland, which can be purchased through Gísli Matt directly, or through Phaidon.

FERMENTED RADISHES:

  • Radishes
  • Saltverk Flaky Sea Salt

    Add 3% of the total weight of the radishes with sea salt and vacuum seal in a vacuum bag or in a sterilized jar. Keep at room temperature for a week, open the bag or the jar and let air out. Seal again and store in a cooler. Keeps for months!

    Recipe works well with kohlrabi, various radishes, berries and more.

    Image courtesy of Gísli Matt, @gislimatt, and Karl Petersson, @karlpeterssonphoto

     

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