Fermented Radish Spread (Shmaltz)
These would be great smeared on a sandwich or with a slice of cheese and watercress on warm bread.
Yield: about 2.5 cups
Ingredients
- Winter radishes peeled and grated to yield 1.5 lbs, or roughly 4 cups of shaved radishes
- 2.5 Tablespoons 34 grams kosher salt
- 1 Tablespoon minced garlic or ramp bulbs
- 2 oz chopped yellow sweet onion ¼ cup
- ¾ cup rendered poultry lard or a light flavored oil like sunflower especially Smudes)
Instructions
- Combine everything but the poultry lard and mix well, then vacuum seal, label, date, and allow to ferment for 2 weeks. After two weeks, 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.
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.
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.