• YIELD: About 1 cup horseradish
• PREP: 10 mins
• COOK: 3 to 7 days (fermentation)

• about 1 cupfresh horseradish root (peeled and chopped)
• 1 1/2 tspunrefined sea salt
• 1 packetstarter culture for fresh vegetables (such as Caldwell's or Body Ecology OR 1/4 cup whey)
• 2 tbspto 1/4 cup filtered water (as needed)

Directions

• Combine peeled and chopped fresh horseradish root, unrefined sea salt and starter culture into the basin of a food processor.  
• Pulse for about one minute to combine ingredients.  
• Add two to four tablespoons filtered water to the ingredients and process for three to four minutes until a smooth paste forms, adding additional water as necessary.  
• Take a breath, walk outside, 'cause your eyes will burn and tears will stream down your cheeks. It's worth it though. Promise.  
• Spoon the homemade horseradish mixture into a small jar, adding additional water to completely reach the top of the jar. Cover it loosely with a lid.  
• Allow to ferment in a warm location in your kitchen for at least three days and up to a week, before removing to cold storage. The homemade horseradish will stay good in your fridge for several months

Serve it with roast meats or stir it into a homemade mayonnaise.

  By "Nourished Kitchen" reviving traditional foods.