Magazine_October_2023

FRESH FOOD
RECIPE
Pickled radishes
When it comes to nutrition, Floortje likes to eat healthily.
Healthy eating means different things to different people.
It has taken her a while, but Floortje is now clear: for her,
food must be unprocessed and straight from nature.
And there is only one ingredient that makes every dish
really special, however clichéd it may sound: love.
Ingredients
• 500g radishes
• 1L water
• 40g fine sea salt
• 1 tbsp cumin
• 1 tsp juniper
berries
• Ground black
pepper
Utensils
• Glass jars
• Kitchen twine
• Clean tea towel
(washed without
fabric softener)
Method
Wash the radishes, and remove the stalks. Cut any large ones in half.
Dissolve the sea salt in a litre of water. Put the spices in a sterilised
jar, and add the radishes. Next pour in the pickling brine, ensuring
that all the radishes are covered. Put one thick plastic bag inside
another, and fill partially with water. Place carefully on top of the
radishes, to push them completely below the brine. Cover the jar
with a clean tea towel, and tie firmly with kitchen twine. Store the
radishes in the kitchen at room temperature for one week. After a
week, remove a radish from the brine with a fork and taste whether it
has fermented enough. If not, leave to ferment for several more days.
Once the flavour is good, cover the jar with a lid and refrigerate.
In the fridge, fermented vegetables keep for a very long time.
Feel free to vary the herbs and spices as much as you like –
this recipe is just a starting point for experimenting with your
own flavour inspirations!
Name
Age
Place of birth
Fruit
Vegetable
Dish
Season
City
Drink
On her bucket list
Did you know?
Floortje Bruijns
29 years old
Breda, The Netherlands
Dutch Strawberries
Asparagus
Indonesian rendang
Spring
Ghent, Belgium
Caffè Americano
Trip to Tokyo,
skydiving, cooking
class of Sergio Herman
Floortje cooks
every working day
at Aartsen
26 | AMBITION
AMBITION | 27