Chessboard Radish

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 ZiplockÆ bag with brine and put it on top.
8. Ferment 3 days.

Cutting radish.

Stuffing radish.

Stuffed radish.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.