By Lynnie Stein / October 12, 2018

Why horseradish?

Prepared horseradish is a condiment made from the large, white root of the horseradish plant. Coming from the same family as mustard and wasabi. It is a cousin of broccoli, cauliflower, and Brussel sprouts. The leaves are also edible. Fermented horseradish mellows over time. Thus making it more potent and offering better medicinal value.

Horseradish packs a bite…

Gives bloody Mary a kick.

Mix horseradish in homemade ketchup for a cocktail sauce.

The Health Benefits of Horseradish

  • Beneficial in dissolving mucus in the nose and also helpful in sinus.
  • That killer feeling when you eat too much at once apparently decreases as your mucous levels reduce.
  • Horseradish contains glucosinolates, a compound in the root that is thought to increase human resistance to cancer.
  • It is said glucosinates increase the liver’s ability to detoxify and eliminate carcinogens that may cause malignant tumours.
  • Horseradish has exceptionally high vitamin C content. Vitamin C is a potent antioxidant that can repair damaged cells.
  • Horseradish has antibiotic properties that can help cure urinary tract infections and kill bacteria in the throat.
  • Horseradish is often used as a diuretic and can help treat kidney stones and oedema.
  • Horseradish stimulates the appetite.
  • Horseradish can help with toothaches.

Prepared horseradish is made with grated horseradish root, vinegar, and salt. Prepared horseradish is not the same as horseradish sauce but is an ingredient in it. Horseradish sauce combines prepared horseradish with cream, sour cream, or mayonnaise, which makes it milder and creamier.

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

  • Grate horseradish blend with apple cider vinegar, a dash of Himalayan salt and local raw honey
  • Let it sit in the fridge for a few days before ingesting!

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).
  • Like mustard the heat and fumes begin to rapidly deteriorate once the horseradish is cut or grated and exposed to air.
  • 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 flavours.
  • Refrigerate and enjoy!

    Note: This recipe incorporates parsnip with the horseradish.

  • This is for several reasons:

  • One of the traditional bitter herbs in ancient days was a relative of the parsnip;

  • Grated parsnip and horseradish are virtually indistinguishable visually;

  • and, parsnip mellows out the horseradish and provides a gentle flavour for a more round flavour.

  • You can vary the ratio of parsnip to horseradish to suit your tastes.

  • Add horseradish to make amazing devilled eggs, spicy potato salad, and a homemade mayonnaise or add garlic for aioli
  • Slice tomatoes thin, add a dash of fermented horseradish and some fresh chopped basil as an appetizer.
  • replace wasabi with horseradish in sushi
  • Add to guacamole.
  • Use in a sandwich or wrap for a little extra zing.
  • Add about a teaspoon to your salad dressing, again – zing!

Bolster your immune system

 Immune Boosting Charcuterie Board

  • Horseradish leaves can be blanched and used as a cooked bitter green.
  • Add strong partners like tomato, onion, hot chili, fish sauce, nuts, etc.
  • Or ferment ’em…wonderful in a herbs salees – with parsnip and garden herb

In cooked dishes, horseradish is added at the end of cooking as heat eliminates both the root’s aroma and zing.

💕 and bacteria, Xo, Lynnie

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