Some food, some drink.
Something Edible on Video: Empirical Proof that Home-grown Horseradish is the Best.
Abstract:
Anyone with a decent food processor can process horseradish. But if you wanna bring the devil out in your horseradish, you truly gotta pay attention to the details. Surface area is key to great horseradish, but without the right amount of vinegar to lock in that pungency, all the heat in your horseradish will fizzle in just a few weeks' time. This video I did for The Hays Daily News is proof of just how good homemade horseradish can be. It's a lot easier to explain what you're doing when you're not in tears, so if you want to really know how it's done, then be sure to check to check out this original post on the subject! (Oh, and best part's at 6:11. Just sayin'.)
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
Remove tops (if present) and clean the root pieces with a vegetable brush or plastic pot-scrubber. Use plenty of water and rinse often until the root is nearly all white in color. Grate all the root in a food processor, using the grater/shredder attachment. Reset the chamber for the bottom blade, and add the water and salt to the horseradish. Process the grated root for 3 minutes. If you're not satisfied with the consistency, continue processing in 30 second intervals until you are. Once desired consistency is reached, add the vinegar and process for one minute more. Put on some goggles (no, seriously) and move your macerate to tightly sealed jars. Refrigerate and use as needed.
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