Lacto-Fermentation Horseradish Condiment

potatoes Lacto Fermentation Horseradish Condiment

The Nighshade Family are informally known as the Potato Family. This family includes all potatoes, tomatoes, eggplants, peppers, and tomatillos. These common foods can cause arthritis in sensitive people.

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.

5 thoughts on “Lacto-Fermentation Horseradish Condiment

  1. I just got an email from someone looking for horseradish root to purchase. Is there anyone cultivating horseradish for sale? Here was my suggestion:

    You can look around the local stores but finding organic might be a challenge. I bought a box of horseradish from Nature’s Fare. I used a portion of it for making horseradish sauce. I put some in cold storage for later processing and I peeled and froze the rest. I am still consuming that box of horseradish three years later but the frozen horseradish didn’t have the zing.

    I also planted a horseradish plant in my garden. I think growing your own would be the best solution if that is an option. You will know the freshness of the root and the method of cultivation which is the key to great horseradish.

    I hope that helps. I do not know anyone that cultivates it for sale locally. If you find someone please contact me and I will put it on the website.

    Cheers,
    Caroline

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  4. You can grow it from a piece of the roots you purchase. Keep it in a pot as once established it can be very invasive growing a new plant from even a small piece of the root.

  5. Hi Donna,

    That is a really good idea. In my area horseradish is not invasive. It barely lived though its first winter! Now I have lots of horseradish plants. Some in my herb bed and some in pots.

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