Fermented Beets and Horseradish Relish

Finely grated fresh beets and horseradish is a great combination that goes well with cold meat cuts. Horseradish is a root crop, grown for the pungent roots. They contain highly volatile oils with a sharp flavor. Grind fresh horseradish in a well-ventilated room. The fumes from grinding are potent. If you use a manual grater expect to cry a lot! Beets will color your hands purple, so use gloves.

Ingredients Metric US
beets 700 g 1.54 lb
salt, 2.5% 25 g 4 tsp
horseradish 200 g 0.5 lb
caraway seeds 1 tsp
sugar 15 g 1 Tbsp
  1. Wash and rinse beets to get rid of dirt but don't scrub the outside or peel them. Slice or grate.
  2. Do the same with horseradish.
  3. Mix everything with spices, salt and sugar.
  4. Pack in a container. Place weight on top.
  5. Ferment, preferably around 68° F (20° C), for about 2 weeks. Serve with lemon wedges.
Horseradish and beets


Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs