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’m making my retro pickle recipe again this year, since it was so popular last year). 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 I just had to make some!
Homemade horseradish sauce is a delicious way to spruce up all sorts of dishes.
- Horseradish mayonnaise is perfect for sandwiches and burgers.
- Use horseradish sauce as a mild version of wasabi paste for sushi.
- Mix it into hummus.
- Try my carrot, apple and horseradish salad.
It’s easy to make homemade horseradish sauce! This recipe is naturally fermented, which means it will last for months in the fridge.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- 2 cups of horseradish, peeled and diced (about 12 oz)
- 1 cup cider vinegar (with mother)
- 1/2 tsp salt (non-iodized)
- Place all the ingredients in a food processor or blender and grind until the horseradish is finely diced.
- Pack into sterilized jars.
- Allow to ferment at room temperature for 2-5 days.
- Store in the refrigerator and use within 6 months
- Store-bought horseradish is high in added sulfites, which is why it stays white. Your horseradish will brown a little overtime, but it should last for up to 6 months in the fridge as long as everything was kept sterile.
Keywords: traditional, preservation, vegan, gluten free