Fermented Horseradish

Fermented horseradish is the perfect condiment to serve with your prime rib (or steaks) this Christmas or New Year’s! The enzymes created during fermentation of this tasty condiment help your body digest the meat and the other rich items that will accompany your meal. Meanwhile, friendly bacteria that is created during fermentation feed your microbiome. Horseradish by itself is also extremely health promoting and the fermentation process just makes these nutrients more bioavailable to you (available for your body to use). Let me break it down for you.

Fermented Horseradish nutrition facts

Horseradish:

• stimulates digestive juices
• can regulate bowel movements
• is antibacterial
• promotes heart health
• is helpful in treating colds and other  respiratory conditions
• lowers blood pressure
• is full of glucosinolates which are well documented cancer preventers
• happens to be loaded with vitamins and minerals such as vitamin C, potassium, magnesium, and folate to name just a few
• is high in antioxidants that boost the immune system
• contains isothiocyanate and sinigrin which boost white blood cells (the cells that fight infections)

HOW TO MAKE FERMENTED HORSERADISH:

You will need:

• Horseradish root (about one pound)
• 1/2 packet of starter culture (I use this one).
• Sterilized Mason Jar(s) (wide mouth is best)
• 1.5 tablespoons Celtic sea salt
• Filtered water
• Optional: Fermentation weights and airlock lids

Directions:

1. First, put 1/2 teaspoon of Caldwell’s starter culture in a small glass bowl and pour 1/4 cup filtered water over it. (In place of this you could use 2 tablespoons whey or leftover brine from another ferment. Be sure to choose one who’s flavor will complement the horseradish if going this route. Also, if you don’t want to use any starter, you can just add more salt (3 T). It may take longer to ferment, however.)
2. Peel the horseradish.
3. Next, grate the horseradish root. I used the grater function on my food processor, but you can do it the old fashioned way as well.
4. Pack your sterilized mason jar with your shredded horseradish. Be sure to leave an inch of headspace to allow for any expansion during fermentation. Then pour the culture/water over it. Add your fermentation weight (or sterilized rock) and then top the jar off with filtered water to cover it. 
5. Finally, after putting an airlock lid (or regular mason jar lid) on your ferment, set the it on your counter out of direct sunlight for at least 3 days. I like mine when it has fermented for about 1 week. Keep tasting it out after the 3 day mark to see when it gets to your liking. 
6. Finally, use or refrigerate. Your ferment will keep for months, but it will continue to ferment (albeit slowly) while under refrigeration. It may become more spicy or less spicy. I have had both happen!

Fermented Horseradish

Chelsea

Fermented horseradish is not only delicious, but is also full of enzymes, friendly bacteria, and nutrients to get your digestive juices flowing.

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Prep Time 10 minutes mins

Ingredients

  

• Horseradish root about one pound
• 1/2 packet of starter culture I use this one.
• Sterilized Mason Jar s (wide mouth is best)
• 1.5 tablespoons Celtic sea salt
• Filtered water
• Optional: Fermentation weights and airlock lids

Instructions

 

• First, put 1/2 teaspoon of Caldwell's starter culture in a small glass bowl and pour 1/4 cup filtered water over it. (In place of this you could use 2 tablespoons whey or leftover brine from another ferment. Be sure to choose one who's flavor will complement the horseradish if going this route. Also, if you don't want to use any starter, you can just add more salt (3 T). It may take longer to ferment, however.)
• Peel the horseradish.
• Next, grate the horseradish root. I used the grater function on my food processor, but you can do it the old fashioned way as well.
• Pack your sterilized mason jar with your shredded horseradish. Be sure to leave an inch of headspace to allow for any expansion during fermentation. Then pour the culture/water over it. Add your fermentation weight (or sterilized rock) and then top the jar off with filtered water to cover it.
• Finally, after putting an airlock lid (or regular mason jar lid) on your ferment, set the it on your counter out of direct sunlight for at least 3 days. I like mine when it has fermented for about 1 week. Keep tasting it out after the 3 day mark to see when it gets to your liking.
• Finally, use or refrigerate. Your ferment will keep for months, but it will continue to ferment (albeit slowly) while under refrigeration. It may become more spicy or less spicy. I have had both happen!

Tried this recipe?Let us know how it was!

Have you ever eaten fermented horseradish? Have you ever made your own?