- 8-10 inch long piece horseradish root
- several tablespoons water (preferably distilled)
- 1 tablespoon apple cider vinegar
- pinch seasalt
- Use a vegetable peeler to peel the surface skin off the root. Chop the peeled root into small pieces.
- Put pieces into a food processor. Add a couple tablespoons of water and process until well ground. At this point be careful. Ground up fresh horseradish is many times more potent than a freshly chopped onion and can really burn your eyes if you get too close. Keep at arms length and work in a well ventilated room.
- If the mixture is too liquidy, strain out some of the water. Add a tablespoon of apple cider vinegar and pinch of seasalt to the mix. Pulse to combine. The vinegar will stabilize the level of hotness of the ground horseradish, so don’t wait too long to add it to the mixture.
- Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will maintain good pungency for 3-4 weeks in the refrigerator.
This basic horseradish can be added to a vast variety of foods, e.g., yogurt and sour cream sauces, salads, soups, potatoes, steamed veggies, fish, beef, lamb, chicken, eggs – whenever you need a healthy kick!