Chessboard Radish

Ingredients Metric US
large diameter white radish 1 kg 2.2 lb
salt 18 g 3 tsp
garlic 6 cloves 6 cloves
sugar 30 g
ginger 1 1
red pepper powder 50 g 1.5 oz
miso 113 g 4 oz
honey 85 g 3 oz
long red peppers 2 2
Japanese plum 4 4
Korean pear, Chinese pear or green apple
cranberries 1 cup
  1. Wash radishes, clean the skin gently with a sponge, don't use a brush. Cut half of the radishes into 2" long sections. Make vertical criss-cross cuts at 3/4" intervals. Stop cutting at about 1/2" (1 cm) from the bottom. Cut the remaining radishes into thin 2" long Julienne strips.
  2. Soften radish by placing it for 3 hours in brine, that is made by dissolving 3 cups of salt (864 g) in 4 quarts (~ 4 liters) of water. Drain, rinse in fresh water, then drain again.
  3. Mix miso, honey, red pepper powder, garlic and ginger. Use garlic press to squash ginger and garlic.
  4. Spread the cut, insert a toothpick to keep it open and fill crevices with paste. Remove the toothpick and repeat the procedure at the next cut.
  5. Cut the Korean pear into thin strips. Mix with dry cranberries and radish strips.
  6. Place all strips on the bottom of a container and sprinkle salt over them. Mix. Place round sections of radishes on top.
  7. Cover with cabbage leaves or inverted glass plate and apply some weight. You may fill a ZiplockÆ bag with brine and put it on top.
  8. Ferment 3 days.
Cutting radish

Cutting radish.

Stuffing radish

Stuffing radish.

Stuffed radish

Stuffed radish.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages