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Homemade Lacto-Fermented Horseradish

Instead of using vinegar in the recipe, the horseradish is fermented so that it will be probiotic rich!
Prep Time30 mins
Total Time30 mins
Course: Condiment
Cuisine: American
Keyword: horseradish


  • 1 cup horseradish root scrubbed, peeled and chopped
  • 1 teaspoon sea salt
  • 1/4 cup whey *


  • 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.