Scandinavian Style Radish

This style of fermentation is typical of Nordic kitchens: minimal ingredients, short ferments, and flavours that support food rather than dominate it.

Slice radishes, add a clove of garlic and a few dill stems.
Cover with a light salt brine.
Leave on the counter 2 days — no longer.

When it tastes fresh, bright, and barely tangy,
move it to the fridge and let it rest.

Serve with eggs, fish, rye bread… or straight from the jar.

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