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Lactofermented Radish and Onion Schmaltz

Just jarred up a batch of forager chef Alan Bergo's lactofermented radish and onion shmaltz. 

Yeah, it's weird, and yeah, it's unexpectedly yummy and addicting. I expect the texture to improve once it chills in the fridge.

Roughly a pound and a half of radishes and onions are shredded or finely sliced, combined with two percent salt by weight, and vacuum sealed.

They are left out at room temperature for a week or so until the bag swells up with gas and the veg is lactofermented.  The radish-onion mix is then squeezed to remove excess juice, and put in a blender. Liquid schmaltz (rendered chicken fat) is drizzled in and wizzed up with the veg mixture until the mixture becomes a homogenous spreadable paste.  Next time, I will use a food processor for the blending, as I had to release the blades on the blender multiple times before this was done.

I realized only after re-reading Bergo's recipe that I had omitted raw garlic (1 tablespoon full) from the ferment. So maybe not as good? But still delish. I will be more mindful next time.

I would totally enjoy this spread on a bagel or on baguette slices. If you use red-skinned radishes, you will have the added effect of the shmaltz being pink in color. Why not?

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