Ingredients:

  • 0.5 lb horseradish root (approx. 8 to 10 inches), peeled and cubed
  • 2 tablespoons water
  • 0.5 cup white distilled vinegar (5% acidity)
  • 0.5 teaspoon fine sea salt

Instructions:

  1. Peel the root. Use a vegetable peeler to remove the brown skin until the creamy white flesh is exposed.
  2. Cube the root. Cut the 0.5 lb horseradish root into half inch chunks.
  3. Load the processor. Place the cubes into the bowl with 2 tablespoons water.
  4. Pulse the mixture. Process until the root is finely ground and looks like wet snow.
  5. Wait for heat. Let the mixture sit for 3 minutes. Notice the sharp, stinging aroma intensifying.
  6. Add the vinegar. Pour in 0.5 cup white distilled vinegar.
  7. Season with salt. Add 0.5 teaspoon fine sea salt.
  8. Final blend. Pulse for 5 seconds until the salt is evenly distributed.
  9. Transfer to jar. Move the mixture into a glass container.
  10. Seal and chill. Close the lid tightly and refrigerate until the flavors meld and the sizzle mellows slightly.