I sent my husband 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 retro fermented pickles.) 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 sauce is a naturally fermented recipe. So, of course I had to make some!
How to use horseradish sauce
Horseradish sauce is a delicious way to spruce up all sorts of dishes. Here are some traditional and new ways to enjoy your homemade preserved horseradish.
- Traditionally, horseradish sauce 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 sauce 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 is packed full of flavour.
Preserved Horseradish
Homemade preserved horseradish sauce 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 horseradish sauce.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: Fermented
- Cuisine: British
Ingredients
- 2 cups of horseradish, peeled and diced (about 12 oz)
- 1 cup apple cider vinegar (with mother)
- 1/2 tsp salt (non-iodized)
Instructions
- Place all the ingredients in a food processor or blender and grind until the horseradish is finely diced.
- Pack into a sterilized jar(s).
- Allow to ferment at room temperature for 2-5 days.
- After fermenting, store in the refrigerator and use within 6 months
Notes
- Store-bought horseradish is high in added sulfites, which is why it stays white. Your horseradish will turn slightly brown overtime, but it should last for up to 6 months in the fridge as long as everything was clean during the fermentation.
- Ferment in the final serving jar. This recipe will fit in one 500mL mason jar or two 1 cup mason jars.
- In order to ferment the horseradish it is important to use a natural cider vinegar with a mother. If you can’t find raw cider vinegar with a mother, then simply skip the fermentation step.
Keywords: traditional, preservation, vegan, gluten free, dairy-free, sulfite-free, preservative free, 3 ingredients or less, 10 minutes or less, simple
Hi Emillie!
My first time fermenting. I have a perfect amount of horseradish root for this recipe. Do I leave the lid off the top of the jar while on my counter top? Cover with a clean kitchen towel? I was thinking yes because of pressure with lid on tight. Just wanted to clarify.
Thanks,Amy
Either use a loose fitting lid (putting the metal jar lid on without the ring is perfect) or cover with a tea towel. Good luck with your first ferment!
I have just bought some horseradish, pricey here in southern part of Australia at $68 per kilo! Have just made up a batch using your recipe, I used apple cider vinegar, I made it two years ago and it wasn’t very strong so I left in the cupboard and now it has a lovely fragrance. Looking forward to trying more of your recipes. P.s. because it was so expensive I cut off the tops and planted them in the garden, hopefully they might regrow.
★★★★★
They grow like a weed in my part of the world. Hopefully, they’ll grow for you.
Thank you for this recipe. I will be puling up my Horseradish this weekend and will use this recipe. So happy to find it.
Just really getting into fermenting and I know that I need to find a place for all my stinky jars. What do you do with all your fermented foods? DO you have a spare refrigerator??
Carol
Nope! I stash my ferments around the house… many of them are fine at cooler room temperatures: miso, cider vinegar, pickles, sauerkraut. The rest are in my fridge or freezer. Right now I have a cranberry relish, few types of mustard, apple sauce in my fridge, and fermented fruit sauces in my deep freezer. I live in a small-ish townhouse, so there’s no garage nor space for an extra fridge. 🙂
What is a mother….i am refering to in your recipe
A mother is a culture that is used to make real cider vinegar. All raw, natural cider vinegars contain a mother. However, cheap cider vinegar won’t contain a mother. The mother is what will culture this ferment. Otherwise, it’s just pickled. Enjoy!
Where do you purchase a mother?
An apple cider vinegar mother comes with most high-quality ACVs. Depending on where you live, you probably can find it in the grocery store with the other vinegars. Look for “raw”, “unpasteurized” or “with mother” on the label. Good luck!
Can I store the fermented Horseradish in the freezer in small canning jars ?
Yes! That’s a great way to store homemade condiments. Just be sure to use straight-sided jars. Enjoy!
Is apple cider vinegar ok to use in this recipe?
Yes!