Hardiness Zone: 6b
By Michele from Nashville, TN
I use a food processor. Use a vegetable peeler to clean the horseradish, cut int one inch pieces, start the food processor and feed it in through the top. Put a little water in as you're going. Grind to whatever consistency you want.
Let it set for about 5-10 minutes, to get stronger, pack in jars. Cover with white vinegar, and cap.
Works for me.
I would check out japanese food preparation sources online. They can be pretty inexpensive, and the Japanese handgrate their version of horseradish (wasabi) regularly. You can find them rather inexpensively if you price shop. Be sure and check Ebay, too.
You'll want to read this article for complete tips and instructions. Me? I am sticking with using already prepared horseradish. ;-)
Are you aware that when you grind or grate fresh horseradish it can sting your eyes? I use a grinder to grind horseradish but I do it outside to eliminate some of the burning in my eyes. Even then, my eyes still watered a bit. Keep your face away as much as you can and hold your breath a bit, horseradish is very strong when it is ground. At least it is when I do it.
Have you checked out a salad shooter? It comes with several different type of blades and does the job quickly. One blade is for cole slaw and if you use this blade and then use a food processor to thin the horseradish even more, that might work for you.
|Previous: Buying Rich's Roll Dough||Next: Reviews of GPS Units That Would Have International Capability|
Add your voice to the conversation. Click here to answer this question.