Years ago, my dear friend Grace, who was born in Poland, shared a family favourite + very traditional Polish recipe featuring grated horseradish root. I detested horseradish as a child but I confess, these days, this gnarly root is a constant in my home + I love making a horseradish condiment like this one + adding to more and more recipes to increase the power + punch of fall + winter meals. If you haven't typically enjoyed any horseradish or have been limited to a dollop from a
jar from the grocery, take a chance on the fresh root -- try it!!

This Horseradish Condiment features these Highlights:

anti-bacterial
strongly antibiotic,
anti-parasitic
coronary vasodilator

digestive
diuretic
expectorant

Please see glossary for any unfamiliar terms above.

For more information about the benefits of horseradish root, check out this post and learn WHY we want to get busy + find some fresh root to play with + add into our meals!!

This EASY concoction takes a quick 10 minutes to prepare and can be placed in glass jars in the fridge ~ best used within 3 weeks or so. I hope you'll try it.

Horseradish Condiment -- it's quick + easy + delicious!

Polish Horseradish aka CHRZAN (pronounced “Kuh-shan”)

Easy to make + quite addictive. Hope you make it + enjoy it as much as we do!

Ingredients

½ pound fresh horseradish root peeled and grated
¼ cup white wine vinegar or apple cider vinegar or lemon juice
¼ teaspoon each sea salt and pepper to taste
2 teaspoons fresh lemon juice
1 tablespoon dermerara sugar optional

Instructions

Combine all ingredients and store, covered in the fridge. It should be shared within 2 weeks.

Recipe Notes

I have made a huge batch by using 2 pounds of roots and adapting the recipe above accordingly.

If you want to avoid the strong smell and reduce tearing while grating horseradish, put the peeled roots in the cold water for an hour before preparation--

Here's a variation with similar ingredients:

2 horseradish roots

2-3 tablespoon of fresh lemon juice or apple vinegar

4 tablespoon boiling hot water

salt, sugar to taste.

Peel the horseradish roots. Grate them finely (the finer the better).

Immediately after grating, mix the grated horseradish with lemon juice or apple vinegar (otherwise the horseradish will darken).

Add hot water water, season with salt and sugar.

You can keep horseradish in the glass jars, in the fridge for up to 4 weeks.

There are so many ways to use grated fresh horseradish in our kitchens! It's an important part of any FIRE CIDER I make.. What's that, you ask?
The classic FIRE CIDER is an annual ritual every fall and a fave winter remedy for boosting immunity! Here's the link to check out FIRE CIDER.

Check out this fabulous book -- "Fire Cider - 100+ Zesty Recipes for health-boosting recipes with Apple Cider Vinegar"

I am honoured to have contributed to this book.. Rosemary Gladstar and her team collected a lot of recipes from our herbal community!!

Check out more horseradish articles + recipes here and here in my Healing Soup recipe. There are more. Just hit the search bar!

My ebook "Cold + Flu Season ~ Are you Ready?" is packed with great ideas for winter health.
For more information and/or to order for you and your family. click here

Here's to our health + our exploration of healing foods like Horseradish --

until next time, Carol xo