Comments on: How to Make Prepared Horseradish

By: stan

stan — Thu, 12 Nov 2009 03:29:41 +0000

Hi Andrea …..I use a meat grinder with fine screens and grind into a plastic bag that I have sealed over the end of the grinder. This keeps the loss of all the good vapours from the oil to a minimum. I store the finished product in baby food jars in the freezer and use it directly from there. It never really freezes rock hard and by the time it sits on the plate for just a minute or so it’s great to eat.

By: Steve

Steve — Sun, 20 Sep 2009 23:33:18 +0000

I have been growing my horseradish patch for 3 years now, in Colorado where it should die back in the winter. I dig/pull what I’m ready to process, when I’m ready for more (any time of year that the ground is not frozen).

Wash and peal the brown bark leaving bright white roots. I try to keep at at least 1/2 inch diameter.

Shred with “Microplane Fine Grater” by hand, into a work bowl.
When a ‘pile’ of shavings is ready, or you are crying too much to continue, add a tablespoon full of water and stir with a fork. Continue one tablespoon full of water at a time until the mass begins to stick together.
Remember the number of tablespoons of water you add.

Let it sit for about 5 minutes while getting ready to work on the next batch, then using 1/2 the number of water tablespoonfuls, add white cider vinegar.

Stir with fork until uniform consistency, and pack into your ‘horseradish’ container in the fridge.

You can store cleaned, whole roots in the freezer in ‘zip-lock’ bags. I’ve had some as long as a year. Then grate what you need for the next event.

I love this stuff…

By: Andrea

Andrea — Mon, 18 May 2009 10:50:17 +0000

Hi Michele. Prepared horseradish is very strong and naturally bitter—it’s a bitter herb for the Jewish Passover Seder—so I’m not sure if you mean more bitter than usual. The quality of the roots can vary depending on a variety of factors, so roots from some locations may be stronger than others.

By: michele

michele — Mon, 11 May 2009 21:09:03 +0000

I made some horseradish last fall following a recipe. It tasted
bitter. Any ideas why?

Michele

By: roger

roger — Sun, 29 Mar 2009 00:54:43 +0000

Andrea
Thanks for the horseradish recipe. It seems every time I go to walmart or any place else they are always out of it. My son and I both make our own shrimp sauce and there is nothing better than using fresh horseradish. Thanks again! I didn’t realize it was so easy.

Roger

By: Ken

Ken — Sun, 15 Feb 2009 22:57:04 +0000

You can find nice fresh Horseradish roots and Corms on Ebay.

By: Dave K

Dave K — Fri, 12 Dec 2008 22:22:31 +0000

Hi; Grew roots this past summer, dug em around Thanksgiving. Cooked fresh beets Today (Fri. 12/12). Will grind Sat. (12/13). I’ll be making a batch of white (Chrzan). and a batch of red (cwikla). I will use a modified recipe. I’m trying for maximum heat. Let you know how it turns out. P.S. been doing hot peppers for many years, so there should be no prep problems. Already made most of the mistakes.
Dave K. N.E. Pa.

By: Jaylene

Jaylene — Sat, 06 Dec 2008 22:39:04 +0000

I just pulled up some horseradish that has been growing for three years. When I processed it in the blender it didn’t emulsify as small as I wanted. Did I wait too long before harvesting it. It seems a little woody to me. Is there any way to break it down further?

By: Andrea

Andrea — Thu, 20 Nov 2008 01:21:33 +0000

Hi Rick. No problem with storing in plastic, but they’ll probably absorb the flavor of the horseradish, so it will be a one time use.

By: Rick Davies

Rick Davies — Thu, 20 Nov 2008 00:41:51 +0000

Hi,
I make horseradish every year from my garden. For reeasns too long t explain I was unable to put my fresh made horseradish into jars and used plastic containers. Is there any problem with this?