- 1
Ingredients
- 2 c finely grated and peeled horseradish root
- 1 T sea salt
- 1/4 c live whey culture
Preparation
Step 1
Clean and peel the horseradish root. Grate the horseradish root in a well ventilated space or work outside. Or chop up the horseradish into small pieces and grind into a fine paste using a food processor. The vapors that come off horseradish root makes crying from onions seem like a joke! Add the sea salt and homemade whey. Store the horseradish in a glass jar with extra space at the top to take the expansion during fermentation.
Let the horseradish sit in a warm place in your kitchen for 2-3 days until you can see many bubbles forming in the condiment. The horseradish condiment will last for months in the fridge. The horseradish’s flavor will continue to “evolve” and mellow from the action of the live whey culture in your fridge over a number of months. You can serve the horseradish as is, or remove an amount you are going to use that day and add an equal amount of heavy fresh cream. I like it the best this way.