Homemade Lacto-Fermented Horseradish
Instead of using vinegar in the recipe, the horseradish is fermented so that it will be probiotic rich!
scrubbed, peeled and chopped
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.
*Strained from yogurt or milk kefir.