Fermented radish

At Zsámboki Biokert the garden is full of fresh, crunchy radishes right now — the star of the week. This simple fermented radish is a cousin of sauerkraut, and is perfect alongside Easter ham or strong cheeses.

Add to your basket:

• 1–2 bunches organic breakfast radishes
• 1–2 tsp organic paprika — hot (sweet works too)
• 1–2 tsp organic garlic paste
• 1 bag organic salad mix
• 1–2 sprigs organic fresh parsley

Method:

Slice the radishes thinly or use a mandoline. In a bowl, mix with 1 tsp salt and 1 tsp sugar, then knead thoroughly with your hands to help the vegetables release their juices. Leave to rest for 1 hour, then squeeze out the liquid for another 10 minutes or so. Add the garlic cream and paprika, and knead together again. Pack tightly into a sterilised jar — make sure there are no air bubbles — and press down so the brine covers the vegetables. Leave to ferment at room temperature for 4–5 days, checking daily. Serve on top of salad mix, scattered with fresh herbs, or alongside Easter ham and cheeses.