Horseradish root is really interesting. If you manage not to pierce the outer skin of the root you will barely notice an aroma. Once you cut, grind, or expose the root it starts to breakdown and the cells release an extremely pungent and flavorful oil we know as horseradish!
|diced horseradish ready to be ground|
3 oz horseradish root. cleaned and diced.
white vinegar I used 2.5 tbls
Place diced horseradish into food processor or mixer & grind and chop until the desired consistency is achieved. Add vinegar to neutralize the smell. The longer you let the ground horseradish sit before adding vinegar the stronger 'horseradish' flavor there will be. For a light flavor add more vinegar right away & for a strong flavor wait 4-6 minutes and add less vinegar.(note: make sure you are in a well ventilated room with a fan going and a window open, as the aroma given off is EXTREMELY strong. Strong enough that, like an idiot, when I disregarded this warning and took a big huge whiff off the lid of the grinder after running it, and resting it for 3 min. I instantaneously let out a huge yell and ran from the room. My sinus' haven't been that clear since my disco days!) Once vinegar added briefly process again. Pour off excess liquid and refrigerate. The longer the horseradish sits the 'weaker the taste will be. However the 2-3 months at most it will be in the refrigerator shouldn't see much loss of flavor. It's great to mix with a favorite mustard or mayo to give it that extra zing!
|result: 1 full jar + some extra|
I cannot stress enough the warning that you should be in a very well ventilated room and preferably wearing a mask or dishtowel over your mouth and nose. When I got a big whiff of just the cap I screamed holy fuck that is hot and ran away in real pain. don't be like me, at least cover your mouth and nose with a t-shirt. you will smell the horseradish but it won't be nearly as painful.