View the Horseradish page

07 Oct 15 Mark (USA - Zone 5b climate)

To get the hottest flavor when preparing horseradish root: DO NOT add vinegar while grinding the root! If you're using a food processor, add water, just enough to get it to grind well. Once it is fully ground, let it sit for about 5 minutes. THEN add vinegar. During the 5 minutes, the horseradish (once ground) undergoes a chemical reaction that makes it much stronger. The reaction is (I believe) with water, triggered by breaking up the cells. Vinegar stops this reaction; if you do it too early, the heat never develops. But after a few minutes, without vinegar, the heat will start to fade, so you add vinegar

Reply

29 Oct 15 Roy (Australia - temperate climate)

Good advice about when to add the vinegar Mark, do you have preference i.e malt, cider, wine red or white or maybe balsamic? I've been to the USA but apart from temperate and sub tropical I don't know about the zones like yours which is 4a please enlighten.

Reply