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.

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.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.