Meats and Sausages
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 |
- 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.
- 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.
- Mix miso, honey, red pepper powder, garlic and ginger. Use garlic press to squash ginger and garlic.
- 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.
- Cut the Korean pear into thin strips. Mix with dry cranberries and radish strips.
- Place all strips on the bottom of a container and sprinkle salt over them. Mix. Place round sections of radishes on top.
- 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.
- Ferment 3 days.