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