I am going to use this lacto-fermented horseradish in so many things: Bloody Caesars, fresh raw oyster platter, homemade grass-fed roast beef sandwiches, potato salad, things I have even thought of yet.
Horseradish is so distinct and wonderful. Kind of spicy. But not the chili kind of spice that burns in your mouth for ages. Horseradish is spicy for a second, and then gone. Leaving your sinuses feeling clearer than they’ve ever felt. haha. And the flavour is a marvellous addition to all the things listed above.
It grows like a weed. BEWARE. I didn’t really appreciate it when I grew some all those years ago. I was too busy trying to keep it from spreading EVERYWHERE. So when a friend recently offered me some to use for whatever, I jumped at the chance. All the while feeling sorry for his potential horseradish-weed-gone-wild problem that I didn’t have to have.
Why lacto-ferment instead of the typical vinegar solution? Well, it’s just so darn good for you this way. That’s why. You can read more about the Art of Lacto-Fermentation and its benefits HERE. It increases its vitamin and nutrient levels, gives it a probiotic boost, prolongs its fridge/storage life, and maintains that spicy characteristic that makes horseradish so unusual and wonderful (often reduced in a vinegar base).
I try and ferment all my homemade condiments. This is no exception. And it is just as easy, if not easier, than any other method.
Beware of horseradish’s volatile oil when preparing this item. It’ll burn your eyes and invade your nasal passages if you’re not careful. haha. The first time I prepared this, it was like I was chopping a hundred onions with my face. haha. It was only me blasting it in the food processor (which releases all its wonderfulness) — and stupidly sticking my nose in the device, excited about what it was doing in there. If you’re really sensitive, where a scarf over your nasal passages and/or goggles. Fumes are strong 🙂
Note: Find the recipe for the whey you’ll need HERE.
What do YOU like using horseradish with? Tell me in the comments below this recipe…
- 1 1/2 cups horseradish root, washed, peeled, chopped
- 1/3 – 1/2 cup whey (recipe here)
- 2 tsp sea salt or kosher salt
- Place the pieces of horseradish root, salt and whey into a food processor. Pulse for a minute until it’s chopped finely.
- You may want to add a little water. Keep pulsing until your desired texture is reached. If you want it to be saucier, you’ll need more water and pulsing time. (I like mine a courser texture.)
- Transfer the mixture to a jar or fermenting crock. If you’re using a jar, place a piece of fabric or cheesecloth over the opening and fasten with an elastic.
- Let the horseradish ferment for 5 to 7 days, at room temperature.
- When it is finished, fasten a secure lid, and store in the fridge.