I remember my mom making homemade horseradish. It’s a vague memory, but there were large roots, vinegar, a blender, and a pungent scent. Horseradish meant fresh kielbasi, and I loved fresh kielbasi. I still do. Smoked, not so much.
I planted horseradish last fall for the first time, and it is thriving, so I thought I’d dig up just a small piece of root and try my hand at lacto-fermented horseradish, a delicious condiment.
Instead of using vinegar, the horseradish is fermented so that it will be probiotic rich, just like the honey mustard I made recently. I took a cue from that recipe and used whey in my recipe for lacto-fermented horseradish.
Once the horseradish is made, you can use it to make this amazing creamy horseradish sauce.
Horseradish growing in my garden.
How to Grow Your Own Horseradish
Horseradish is a hardy, easy to grow perennial grown from root cuttings. Farmer’s Markets often carry horseradish in the fall, or ask a friend who’s growing it for a piece of root.
Plant your cutting in loose soil with some added compost. The top of the root should be about 2″ below the soil. Keep it watered during dry spells; mulch helps to conserve moisture.
Wait for a frost to kill the leaves before harvesting in the fall. Ok, I admit it. I couldn’t wait and harvested mine after only a light frost. I also only took a small piece of root to allow the plant to gain a strong foothold.
Horseradish can be invasive, so plant it in an area where it won’t choke out other plants.
I made my horseradish on the back porch. I only took a small piece of root because my plant is still young.
Of course, if you aren’t interested in growing your own horseradish, you can still make your own by purchasing roots from a Farmer’s Market. Some grocery stores even sell the root.
I made my horseradish on my back porch so that I’d have good ventilation. I remember how pungent it was when my mom was making it.
More Posts on Lacto-Fermentation
Fermented Strawberry-Rhubarb Soda
Two Ways to Make Homemade Yogurt Without a Yogurt Maker
Make Your Own Fermented Sauerkraut
Fermentation Weights: 10 Ideas For Keeping Your Ferments Submerged
Have you ever made your own horseradish? What’s your favorite way to use it?
Homemade Lacto-Fermented Horseradish
Ingredients
- 1 cup horseradish root scrubbed, peeled and chopped
- 1 teaspoon sea salt
- 1/4 cup whey *
Instructions
- Process the ingredients in a food processor until smooth. Add more whey if needed to keep the ingredients moving.
- Place in a jar, and cover tightly.
- Cover with a dishtowel and allow to ferment on your counter for 2–3 days, and then refrigerate.
- It’s ready to use on meats, in deviled eggs, or mixed with ketchup for a cocktail sauce.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Joy says
I haven’t made horseradish yet but recently I found that horseradish and broccoli are related. Has anyone ever tried making a similar product with broccoli root? How do they campare?
Susan says
Really? I had no idea!
Preppy Pink Crocodile says
How long will it last in the fridge once made? I have a plant ready for harvest but as this is my first year growing it, I’m trying to figure out if I should hold off pulling it up because it will quickly go bad. Or not. Help!
KK
Susan says
The fermented horseradish should last in your fridge for several months.
Katie @ Horrific Knits says
My dad used to do vinegar prepped horseradish in the fall, but I haven’t worked with it. I started getting into fermenting this summer, so I should branch out from cucumbers. My name is Katie and I host Fall Into the Holidays, now open. All entries get pinned. I would love to have you link up! This week’s round is still open!
Carol says
Hi, I ferment lots of things, and I never use whey any more, it’s not necessary and it makes the ferments too watery for my liking. I like my cultured root vegetables to be “dry”, so I just grate them up, add some salt (less than you might think) and let them culture in their own juice , in a mason jar with my homemade airlock screw top. Beets are my hands down favorite, along with carrots, parsnips, you name it. I will certainly try horseradish, and thanks for the heads up to do it outside!
Ann says
I ferment lots of things and have never used whey. Horseradish ferments readily. I had some soaking in salt water to soften the peel and it started bubbling within a day (that was one gnarly root…looked like hobbit food.) No problem. It all went into the blender when I finally peeled it and prepped it. Now there’s a huge jar happily spewing bubbles in my kitchen!
Susan Vinskofski says
Wonderful!
Ricka Gerstmann says
I plan to use the grater attachment on my food processor to grate the horseradish. Any idea what the 1 cup of horseradish root weighs?
Susan Vinskofski says
I’m so sorry, Ricka, I don’t. Thanks for stopping by and enjoy that horseradish!
Lisa L Lombardo says
I have a ton of horseradish in my garden and I dig some every fall. But I’ve always just grated it, added vinegar, and stuffed it in the fridge or freezer. Will have to try this!
Susan Vinskofski says
It’s great to get the added benefit of probiotics, Lisa, and it’s really delicious!
Rebecca Sullivan says
hmmmm… one piece is missing!!! I’ve been growing horseradish for years… bought it at the farmers market, where they warned me about its invasiveness… I planted it in a ring or old tires 3 tiers high, thinking that would “do the trick” Now, this afternoon, I’ve been working in a bed about 12 feet from where it was planted, and trying to dig all the horseradish out from that bed… trying to follow the roots and “get it all”… its hopeless!!! be aware… the stuff is healthy… and very difficult to get rid of if you let it escape!!!