In this week's box, you will find fresh horseradish root. And once you make your own prepared horseradish, you will never go back to the store-bought stuff!
- 8-10-inch long piece of horseradish root
- 2 Tbsp water
- 1 Tbsp white vinegar
- Pinch salt
- Peel and chop: Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.
- Grind in a food processor with water, add vinegar, salt: Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close.
- Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine.
- Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.
- Transfer to jar: Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.