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    » Home » Recipes » Fermented Vegetables » Homemade Horseradish

    Homemade Horseradish

    Posted: Jul 6, 2010 · Updated: Oct 21, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    It takes a bit of forthrightness, a bit of ruggedness, and unwavering determination to prepare homemade horseradish.  It's a painful process - literally. 

    Fresh horseradish is rich in volatile oils, after all, that's what makes the root so darn tasty, but it's these volatile oils that fill the air with an eye-burning intensity that only the most steadfast fermentation lovers can withstand in their quest for that perfect, probiotic condiment. 

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    homemade horseradish sitting on a wooden cutting board

    Horseradish is a member of the brassica family - the same family of plants that gives us broccoli, cabbage, turnips, and radishes - each with their characteristic biting, if mild, mustard-like flavor.  That biting flavor found in brassicas and, most potently, in mustard and horseradish is due to the content of allyl isothiocynanate which is stored in an inactive form in plants and released once that plant is cut, grated, or chewed as a deterrent to animals.  Of course, I find it appealing especially as an accompaniment to a good beef pot roast.

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    5 from 1 vote
    8 tablespoons (1 cup horseradish)

    Homemade Horseradish Recipe

    This homemade horseradish is strong and potent, and due to volatile compounds within the horseradish root that are released when it’s processed, it will make your eyes tear up, but push yourself through the tears and you’ll prepare a lovely, probiotic condiment that can keep for months in the fridge. Serve it with roast meats or stir it into a homemade mayonnaise.
    Prep Time10 minutes mins
    Fermentation3 days d
    Total Time10 minutes mins
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    Ingredients

    • 8 ounces fresh horseradish root peeled and chopped
    • 1 ½ teaspoons fine sea salt
    • 2 tablespoons water

    Instructions

    • Combine peeled and chopped fresh horseradish root, unrefined sea salt in a food processor and process it about 1 minute to combine ingredients. Add the water, and continue pulsing a further 2 to 3 minutes or until it forms a smooth paste.
    • Spoon the homemade horseradish mixture into a small jar, adding additional water to completely reach the top of the jar. Cover it tightly with a lid, and allow it to ferment at least 3 days and up to 1 week. Store in your fridge up to 6 months.

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    Black and white image of jennifer mcgruther

    Hi, I'm Jenny. I'm a nutritional therapist, herbalist, and author of three cookbooks. I specialize in heritage cooking techniques, and you'll find loads of recipes for fermented foods, slow-simmered broths, sourdough bread, and seasonal vegetables on Nourished Kitchen.

    More about me →

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