It is incredibly easy to make prepared horseradish. This traditional recipe uses fermentation (not cooking) to create a flavor-packed jar of horseradish. It is simple and delicious!
Homemade prepared horseradish has a few advantages over store-bought versions:
- It is free of sulfites and other preservatives that are typically added to keep commercial horseradish bright white.
- Very affordable. As long as you can find a chunk of horseradish root, you can make prepared horseradish.
- Zero-waste, like all fermented condiments!
The first time I tried making my own prepared horseradish sauce was by accident. I sent Brad to the store for a piece of horseradish root so that I could use it to keep my pickles crisp. (I always make a huge batch of fermented pickles in the fall, they’re just so easy).
He came home with something that was about the size of my arm. It was far more than I needed, so I consulted my herb book and discovered that preserved horseradish is a traditionally fermented recipe. So, of course, I had to make some!
How to use prepared horseradish
A spoonful of preserved horseradish is an easy way to add a burst of flavor to all sorts of dishes. Here are a few ways to enjoy your homemade prepared horseradish.
- Traditionally, horseradish is served with roast beef. However, it is also delicious with pork or fish.
- Horseradish mayonnaise is perfect for sandwiches and burgers. Mix 2 Tbsp of horseradish with 1/3 cup of mayonnaise.
- Use horseradish as a mild version of wasabi paste for sushi.
- Mix it into hummus for a bit of added zip.
- Make a carrot, apple, and horseradish salad.
- Horseradish mashed potatoes are packed full of flavor.
- It’s fine to use preserved horseradish in other pickled and fermented recipes that call for horseradish. Try my fermented pickles or zucchini relish.
Homemade prepared horseradish is so easy to make. This traditional recipe is fermented and will last for months in the fridge. See the section above for six ways to serve preserved horseradish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Fermented
- Cuisine: British
- Diet: Vegan
- 2 cups of horseradish, peeled and chopped (about 10 oz)
- 1 cup raw apple cider vinegar (with mother)
- 1/2 tsp salt (non-iodized)
- Horseradish is quite strong, so I recommend making this recipe outside. At least for the peeling and mixing. Otherwise, you may end up in tears!
- Start by peeling the horseradish. Depending on how fresh it is, you may be able to use a peeler, but tough and gnarly horseradish root can be peeled with a knife. Rinse the root after peeling.
- Coarsely chop the root, then place the chunks in a food processor or blender. Grind until the horseradish is finely diced.
- Measure two cups of loosely packed horseradish root into a bowl. Stir in the salt.
- Pack the salted horseradish into a small jar. Pour over the cider vinegar. You need just enough to fully submerge the horseradish (3/4 cup to 1 cup).
- Place the jar in a dark cupboard and leave it to ferment for at least 5 days and up to 4 weeks.
- After fermenting, cap with an air-tight lid and store in the refrigerator. Use within 6 months
- Store-bought horseradish is high in added sulfites, which is why it stays white. Your horseradish will turn slightly brown over time. It should last for up to 6 months in the fridge as long as you don’t double-dip.
- I find it handy to ferment in the final serving jar. This recipe will fit in one 500mL mason jar or two 1 cup mason jars.
- To ferment the horseradish, it is important to use raw cider vinegar with a mother. If you can’t find raw ACV, then simply skip the fermentation step and place the horseradish directly in the fridge. It will end up being vinegar pickled rather than fermented.
Keywords: traditional, preservation, vegan, gluten free, dairy-free, sulfite-free, preservative free, 3 ingredients or less, 10 minutes or less, simple