Making fresh horseradish condiment at home is very easy. Making condiments at home saves money and the condiment will be of better quality than any product available from the Industrial Food System. If you have a sensitivity to the Nightshade Family, using horseradish instead of hot peppers is a good substitute. Common symptoms of Nightshade Family sensitivity are the many forms of Arthritis, digestive disorders, and unexplained pain and stiffness that does not go away with treatment. If you would like more information about this topic please read an essay from the Weston A Price Foundation called Nightshades.
2c finely grated and peeled horseradish root
1T sea salt
1/4c live whey culture
extra filtered water if horseradish root is very dry (optional)
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. If you do not know how to make whey please read Making Homemade Lacto-Fermentation Whole Seed Mustard. 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.