Gastronomixs

Brined radish

Brining radishes not only adds flavour, but also changes the structure of the radish to that of a cooked radish but without loss of flavour.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Brined radish

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Ingredients

1

bunch

radishes

1

l

water

15

g

sea salt

Preparation method

  • Bring the water and salt to the boil and then allow to cool completely.
  • Wash the radishes, clean them well, and cover with the liquid brine.
  • Brine for at least two hours and up to six hours.
  • The brining time determines the final flavour and structure of the radishes.

Serving suggestions

  • Vary by adding spices and herbs to the brining liquid such as lemon rind, tarragon, wild garlic, or pepper corns.
  • Serve as part of a composition with components of cheese, bread, celery, tomato, or aubergine.
  • As part of a snack with a fromage frais (quark) and green herb dipping sauce.

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