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 Ziplock├ć 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

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages