Fresh horseradish is a very flavorful vegetable that is often grated and served with fish or cooked meat. Due to its antibiotic effect, it has a positive influence on our immune system. Horseradish is commercially available in jars, but you can also cook it yourself.
Cooked horseradish has a very long shelf life and is still very healthy
The waking of fresh horseradish
In addition to horseradish roots, you will need a good vinegar and salt for canning. Small jars with twist-off lids are used for storage, which must first be sterilized in boiling water or in the oven at 100 degrees.
- Wash the roots under running water. It is best to use a vegetable brush.
- Peel the horseradish with a vegetable peeler. If you discover green spots under the skin, cut them out generously as they taste bitter.
- Take a fine grater and grate the roots into a large bowl. If you grate a larger amount, you should mix in some lemon to keep the horseradish from oxidizing and turning brown.
- The mass is then mixed with salt and a little vinegar. Add about 1 teaspoon of salt to 200 g of horseradish. Use the vinegar sparingly, a splash is enough.
- Pour the grated horseradish into the prepared glasses and top up with vinegar. The horseradish should be completely covered.
- Close the jars and keep them cool and dark, preferably in the fridge. Here the horseradish can be kept for about four weeks.
Horseradish is not heated when canning as it would spoil its flavor considerably. It also loses sharpness when it freezes.
Use fresh horseradish
Fresh horseradish is primarily used in the kitchen as a flavor carrier in sauces. For example, it is traditionally stirred into the bechamel sauce for boiled beef. Such horseradish sauces are also suitable as an accompaniment to fried fish. Once the horseradish is added, the sauce should not simmer, as the horseradish may become bitter or lose its flavor.
Grated horseradish is also welcome with snacks. Here you can soften its sharpness a bit by stirring in grated apple and some cream.