By Lynnie Stein / October 12, 2018


Fermented horseradish mellows over time.

Thus making it more potent and offering better medicinal value.

Horseradish is medicinally known as an expectorant, explaining why it is added to fire cider / master tonic for cold and ‘flu tonics.

One of Grandmother’s hints was to put a spoonful of grated horseradish in a billy-full of milk to keep it sweet.

Lacto-fermented Horseradish

Grating horseradish calls for a well-ventilated space and an ability to hold your breath. If you have ever been sprayed by mace or tear-gassed, the sensations you feel when grating horseradish will seem familiar – hence the recommendation of wearing a face mask.

1 cup Horseradish, peeled and freshly grated (a food processor is highly recommended for all but masochists)

1/2 cup Parsnip, Daikon or Beetroot, peeled and freshly grated

1.4 teaspoons Himalayan Salt

For the brine (if required – if using a combination of grated horseradish, parsnip and daikon .. the salt will draw out enough moisture to be submerged)

2 Cups Water

1.4 teaspoons Himalayan Salt

  • Toss the grated horseradish, parsnip and salt until thoroughly mixed.
  • Transfer this mixture to your fermentation vessel, such as a Fido jar. Pack firmly in your clean fermentation jar until the salt is drawing liquid from the vegetables.
  • Add the brine to your fermentation jar until the horseradish mixture is completely submerged. You may not need brine.
  • Place a clean weight in your jar to keep the horseradish mixture submerged.
  • Close your jar – airtight
  • Store out of direct sunlight and UV light at room temperature for a minimum of three days and up to two weeks while fermentation takes place. The longer the fermentation, the more mellow the horseradish (to a certain point) and the more sour and tart the fermentation flavors.
  • Refrigerate and enjoy!

    Note: This recipe incorporates parsnip with the horseradish. This is for several reasons: first, one of the traditional bitter herbs in ancient days was a relative of the parsnip; second, grated parsnip and horseradish are virtually indistinguishable visually; and, third, parsnip mellows out the horseradish and provides a gentle flavor for a more round flavor. You can vary the ratio of parsnip to horseradish to suit your tastes.

    One very popular alternative is to substitute beetroot for the parsnip for a more traditional red colored horseradish condiment. Or when serving add beetroot kvass or fresh grated beetroot. The recipe is exactly the same — just substitute peeled, grated red or golden beetroot or daikon radish or combination of for the parsnip. As with the parsnip, you can vary the ratio (more or less beetroot to horseradish) to achieve a combination you find pleasing.

💕 Xxoo Lynnie


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