Horseradish

HORSERADISH

ingredients

• about 1 cup fresh horseradish root (peeled and chopped)
• 1 1/2 tsp unrefined sea salt
• 1 packet starter culture for fresh vegetables (such as Caldwell’s or Body Ecology OR 1/4 cup fresh whey)
• 2 tbsp to 1/4 cup filtered water (as needed)

instructions

1. Combine peeled and chopped fresh horseradish root, unrefined sea salt and starter culture into the basin of a food processor.
2. Pulse for about one minute to combine ingredients.
3. Add two to four tablespoons filtered water to the ingredients and process for three to four minutes until a smooth paste forms, adding additional water as necessary.
4. Take a breath, walk outside, ’cause your eyes will burn and tears will stream down your cheeks. It’s worth it though. Promise.
5. Spoon the homemade horseradish mixture into a small jar, adding additional water to completely reach the top of the jar. Cover it loosely with a lid.
6. Allow to ferment in a warm location in your kitchen for at least three days and up to a week, before removing to cold storage. The homemade horseradish will stay good in your fridge for several months.