HOMEMADE HORSERADISH // MAKE IT AS SPICY AS YOU WANT IT
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- čas přidán 2. 02. 2023
- Do you grow your own Horseradish? Or do you want to?
See how we harvest it, and also how we control how much heat we want it to have. Make it super spicy, or have it as mild as you can.
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I love horseradish and I enjoyed your video. Thank you.
If you allow me a couple of comments: You can grow thicker roots by removing all the thin "hairy" roots from a main root, and then put it in the ground again; this way all the energy goes into the growth of the main root. Do this in the Spring and Fall, and the root will keep growing. When putting it in the ground again, plant it at a slight angle from horizontal, and it will be easier to dig it out again. Also, you can include the thin roots when you grate it, and you don't even have to peel them since their skin is so soft.
The leaves are edible and you can use them like kale or mustard greens.
Awesome. Thanks for watching and for all the tips. We definitely use the leaves as well for a bit of kick and flavourful in dishes
Ive always used a food processor, Cant wait to try a blender.. w/ equal parts garlic onion apple cider vinegar, Supposedly a mega great Antibiotic YMMV
Great video. I remember when I was a kid my mom and dad made horseradish sauce in our kitchen. It was their first time. They made so much and and so powerful that us kids couldn't get in the house for hours. It was that strong.😅 They never tried making it again. Im looking forward to making my own. You mentioned you live in Washington state. Anytime i see a CZcams person is from Washington state I ask what area because I live in Southwest portion of Washington, near Longview. Spring Salmon season is only a few months away. Getting ready for it. You two have a great day. 😊🐟🎣🔥
Glad you enjoyed the video. It's an easy plant to grow, and we love it now.
We are actually just north of you in British Columbia. We live in the Gulf Islands just above the San Juan's
Wow, good to know! I just did about 1 1/2 cups of horseradish in my blender & had to finish outside! My eyes needed drops of colloidal silver & saline drops! I mistakingly left mine sit without water or vinegar; now it’ll be even stronger! Good to know about adding salt & I used apple cider vinegar because that’s what’s used in making Fire Cider. Thanks for sharing 🤗💕🇨🇦
Oh yea! I just wrote the post above.
Thanks
Love the video thanks for sharing, and you were funny
Love Horseradish. I'm definitely going to try this.
Simple and being you're first go at it, post your experience.
I'm glad I found your channel. I have made my own horseradish before, but I didn't understand about the vinegar. I put it in too soon and it came out way to mild for me. Onward to Major Horsey Sauce for my prime ribs...thanks
LMAO, oh do I remember making this as a kid! You did real good not showing just how powerful the heat is to the nose and eyes! I remember the stuff making me cry, just way too funny and a great memory. Your roots are much smaller than ours, yours must be younger. The secret to huge roots is the bed!
Happy holiday
Thanks for the message. Yes, I agree. These were grown in the ground, so definitely going to try raised beds with looser soil
Great video. I grew Horseradish last year for the first time. Your video helped me make Horseradish sauce for the first time. You are right telling us how strong it is. Thank you.
Awesome. I'm glad it helped and worked out for you
You reminded me of when we did ghost peppers in our dehydrator! Just. Don't. BREATHE!
I would love to taste this.
I once made the mistake of running habanero waste down the garbage disposal. Dont....don't ever do that! The aerosol will floor you.
5 minutes is my sweet spot
Also I make it outside 😂
So a harvest tip that I’ve always heard is to only harvest in months with R in it. Otherwise will be too hot 🤷🏼♀️ I don’t know but I follow grandmas rule.
I have the same reaction to blistering habaneros and serranos under the broiler. I feel your pain.
The store bought horseradish is likely heat processed so that’s why it’s not so strong. I wonder how it does as a ferment with just salt water?
Once again being gallant and saving Steph from being the taste test guinea pig 😁😁😁
Your expressions are gold. Reminded me of the 1st time I opened the blender after making chilli power. I swear I capsicum sprayed myself 🤣😂🤣
You haven't lived until you've put habanero waste down the garbage disposal. Creates an aerosol that will knock you in your a- -.
Never heard of letting it sit. Cool next year I will.
How about mixing mayo with it? Would that tone it down & make it more creamery? Call it Horse Mayo? Lol. . . . Have you guys tried making your own mayo yet? I want to try? I never knew horseradish was strong like that! Or that spicy. I've only had horseradish from Arby's 😅
I recommend adding the mayo as you use it rather than as you store it.. it lasts longer than way
This is my question. How does it affect the horseradish if it is stored in a dish WITHOUT a cover in the refrigerator as opposed to in a tightly covered jar?? I suspect that after a number of hours of sitting without being covered, then this would reduce the pungent flavor of the horseradish. So it would not be as hot after a while -regardless of whether vinegar is added immediately after blending or 10 minutes later. Do you agree?
I haven't tried that, so I can not say for certain, but that would make sense to me, too.
Just today I tried this. Recipe called for 1 cup of horseradish root and 3/4 cup of vinegar. Did the initial food processor thing without vinegar, waited at least 10 minutes, then finished with the vinegar. Prior to the vinegar it was pungent, afterwards completely tamed and ruined in my opinion. Tastes really nice but the heat is gone....won't come close to clearing my sinuses. Perhaps back off on the raddish-to-vinegar ratio, I don't know. $7/lb for horseradish root doesn't entice me to experiment.
Oh ya. That sounds like way too much vinegar.
You can always plant some and grow it. Once started it's super hardy and will keep spreading
@@LovinofftheLand I may grow some this spring. I live in Central Washington, hotter and dryer than your location but should grow fine.
What if you never added vinegar
The vinegar helps preserve its freshness and helps brightin the flavor. Experiment with vinegar concentrations to find what you like.
1 month in the refrigerator? No, I beg to differ. If prepared with salt and vinegar, it will last far more then a month.
Agreed. We always air on the side of caution when recommending things like that to people. Things often last a lot longer, but we always try and be careful not to recommend too much and have someone get sick
@@LovinofftheLand fair point. In that line of thinking and completely anecdotal, of my own experience, I keep prepared horseradish from harvest to harvest when salt and vinegar is in the mix. Thank you for your video. Folks really should add this "weed" to their diet. Natures' medicine!
The unfortunate person who uses the blender after this science project 😳🎉
Video forced me to run down to the store and buy a root. Snagged a recipe off the net...abject failure...wayyyy too much vinegar.
Have since used my noggin (I've a degree in microbiology and my studies included things like organic chemistry and those amazing proteins called enzymes). Enzymes...being proteins....are sensitive to things like heat and pH. Too much of either (pH less than 4.0 or heat greater than 200F) and you'll destroy the enzyme responsible for converting precursors into isothiocyanate...the hot stuff we're after. So the moral of the story: (1) the enzyme needs water to complete the reaction, so add water as you run the food processor. (2) when you've achieved the consistency you want, let it sit for 2 or 3 minutes to allow the enzyme to do its thing maximizing the creation of isothiocyanate. Much longer than that and there will be some oxidative degradation due to contact with air. (3) add salt and vinegar after the waiting period. For every 1/2 lb. of minced root, add 1.3 ounces of vinegar (about 2.5 tblsp). This will stop further enzymatic action and stabilize the flavor. Adding too much vinegar will break down the isothiocyanate and you'll lose the heat. PH should be preferably between 4.5 -5.5 (that's just an estimate; my pH meter is broken so I can't confirm). (4) add a little sugar to address bitterness.
Bottom line: I made a batch correctly today and Holy Mother Of God!!!....my sinuses are completely cleared! Good stuff...