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.
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
- 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 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
- 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