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.
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.