I grow horseradish in my garden. It is invasive. I only need a little bit to make horseradish for Passover but I get enough for the multitudes. I finally, organically, have curbed it to just a few stalks. Or so I think. I swear the roots grow down all the way to China!
Making your own horseradish is really easy. Why most people do it only once if at all is because it is almost toxic.
Here are my 10 hints for making horseradish:
- Process in a room where you can have wide-open windows and doors. Not a lot of fun if it is cold and raining outside.
- Remove small children and all pets far away as possible from the grating fumes.
- Wear goggles and gloves. A bandana across your mouth and nose is a good idea too.
- Do not touch your eyes.
- If you have a HAZMAT suit with breathing apparatus, this would be perfect!
- Peel the horseradish and grate as quickly as possible. Trust me, how much you decide to grate is fine because you will know once you are gasping for air that whatever you have grated is enough!
- I think it is best to keep your head below the level of your bowl.
- Some people, and I am in this group, add a bit of beet to give it the red color. Grate some beet with the horseradish roots.
- Add a dash of salt, a bit of sugar and some white vinegar and there you go, you have made some horseradish and lived to tell about it!
- Stick it in the refrigerator in tight fitting jars or containers.
Unlike my grandmother who used a hand grater, I use a food processor. I think sometimes her horseradish was red from the blood she grated off her fingers.
There is a feeling, after the fact, of great satisfaction in presenting your own horseradish for Passover. Then again, unless you are a big horseradish eater, it is really easy to just buy some at the store.
Have you ever made horseradish?