Winter radishespeeled and grated to yield 1.5 lbs, or roughly 4 cups of shaved radishes
2.5Tablespoons34 grams kosher salt
1Tablespoonminced garlic or ramp bulbs
2 oz chopped yellow sweet onion¼ cup
¾cuprendered poultry lardor a light flavored oil like sunflower especially Smudes)
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.
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.