In Eastern Europe it is a tradition for horseradish, in particular, pink or red horseradish, to be served on the table during spring festivities. This symbolic food is excellent for your sinuses, as it affects the tear ducts just like onions. Horseradish can be fermented, so it is excellent for the digestive system and it will help awaken the senses at the same time. This pungent fermented horseradish recipe does not only help alleviate respiratory conditions and stimulate healthy digestion, but it is connected to a wide variety of health benefits.
While this root is used in culinary practices in the west, in the east it has medicinal applications. Horseradish is believed to build strong bones, help with weight loss, improve one’s immunity, promote heart health, lower blood pressure, and is believed to help prevent cancer due to the high levels of naturally present glucosinolates. Horseradish is delicious by itself, or when paired with chicken, kielbasa, lamb, venison, ham or roast beef so give this traditional fermented horseradish recipe a try this Easter holiday.
Fermented Horseradish Recipe (Recipe curiosity of Fermentation Recipes)
Ingredients:
• ½ lb. horseradish root (washed and unpeeled)
• 1 ½ tsp salt
• 1 ½ cups water
• 2 Tbsp sugar
*For topping brine
½ tsp salt mixed and dissolved in ½ C water
Directions:
1. When you wash the horseradish root, be sure you don’t over-scrub the horseradish. It helps encourage the natural fermentation process if you leave some of the roots natural bacteria behind.
2. Carefully slice the horseradish into 1/2″ – 3/4″ cubes
3. Place the cubes into a good quality blender (which has a tamper) or in a food processor. Add in the 1 cup of water, as well as the sugar and sea salt.
4. Blend until the mixture is smooth and creamy; continue to add additional water as necessary. It can vary as it depends on the moisture content of the horseradish root.
5. Place the pureed mixture into a small bowl or in a wide mouth jar.
6. Use the topping brine in order to help protect against the formation of mold, since the mixture directly touches the air. Pour gently onto the horseradish mixture so it can remain on the surface, even though over time this mixture may absorb into the surface ingredients. Make sure you don’t mix the brine in until the fermentation process is complete.
7. Cover bowl or jar with a clean cloth and let it sit covered for 3 weeks.
8. When the 3 weeks are over, jar up the mixture and place in a refrigerator. Yields about 3 cups.
Frequently Asked Questions
Fermented horseradish offers numerous health benefits, including respiratory relief by clearing sinuses, aiding digestion through fermentation, boosting immunity, promoting heart health, lowering blood pressure, supporting bone strength, and potentially preventing cancer due to its high glucosinolate content.
To prepare fermented horseradish at home, wash but do not over-scrub the root, then slice it into cubes. Blend with water, salt, and sugar until smooth. Place the mixture in a jar, add a topping brine to prevent mold but do not mix it in, cover with a cloth, and let it ferment for three weeks before refrigerating.
The topping brine is poured gently on the surface of the horseradish mixture to protect against mold formation by creating a barrier with the air. It should not be mixed in during fermentation to maintain this protective layer until fermentation is complete.
Yes, fermented horseradish can help alleviate respiratory conditions by stimulating the tear ducts and clearing the sinuses, similar to how onions work, which can support easier breathing and relieve congestion.
In Eastern Europe, fermented horseradish, especially the pink or red variety, is traditionally served during spring festivities such as Easter. It symbolizes renewal and celebration while offering health benefits at this seasonal time.
Fermented horseradish pairs well with a variety of meats including chicken, kielbasa, lamb, venison, ham, and roast beef, enhancing their flavors and adding a pungent, spicy kick.
Over-scrubbing horseradish removes its natural bacteria, which are important for kickstarting the fermentation process. Leaving some bacteria intact encourages proper fermentation and enhances the probiotic benefits.