1.5 lbsgrated winter radishesroughly 4 cups of grated radish
2.5Tablespoonssea salt or kosher salt (34 grams)
1Tablespoonminced garlic
2 oz chopped yellow sweet onion¼ cup
Finishing
¾cuprendered poultry lardor a light flavored oil like sunflower especially Smudes)
Instructions
To ferment in a vacuum bag
Wash the radishes, then grate them. I like to use the grating attachment on a food processor.
Combine everything but the poultry lard and mix well, then vacuum seal, label, date, and allow to ferment for 1 week, or as long as 2 weeks. During the fermentation the bag will inflate. You may need to cut the corner of the bag to release carbon dioxide. Reseal the corner without using the vacuum after you do.
After you like the flavor, squeeze the radish mixture dry, then put in the bowl of a food processor and blend, drizzling in the shmaltz or oil until takes on a spreadable texture. Transfer to a container and refrigerate.
To ferment in a jar with an air lock
Combine all ingredients except the salt in a quart mason jar. Make a mixture of 3% bring, using 1 gram of salt for every 100 grams of filtered water. Mix the brine well, then pour over the ingredients in the quart jar, leaving ½ inch headspace.
Screw on the airlock lid and ferment for two weeks or until the lactic acid has developed and you like the flavor. Proceed with squeezing and draining the radishes and blending in the food processor to make the spread.
Notes
Variations Horseradish Radish Rillettes Substitute 4-8 oz of fresh grated horseradish to the radishes. Add some extra oil when processing to help get a spread-able texture. You can also add some chili flakes if you like.