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Horseradish.... cleaning and grinding... update July 2013

post #1 of 14
Thread Starter 

Howdy and hope this helps those wanting to grind their own roots..... Last year I was asked a few questions and I hope this helps.....

Tops were replanted at the time of harvest with composted chix manure turned in.....   

I dug the roots, rinsed and threw in a tub to process....  I did all this outside because of the dirt.....

Bypass clippers work very well.... tool of choice.....   the roots are really tough.....  

After the clipping, into another tub for another rinse and scrub....  

 

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After the scrub, into a colander for another rinse......

then into a bowl for processing and I rinsed them again..... each step also included a culling of old, punky, woody roots and other stuff not wanted in the final product.....

I do not peel the roots... Young roots do not have the "tough hide" that older roots do...... and peeling is a PITA..... 

Into the food processor thru the chute while the blade is turning.... continued feeding until enough chopped root was in the bowl.... kept scraping the sides down...  Added about 3 ounces of water to continue the chop.....  

Let rest for 20 minutes....   the rest is necessary to build heat..... the longer the rest, the more heat..... Then added vinegar to stop the build of heat and pickle the roots for long term storage....  I found somewhere around 20-30 minutes adequate for HR to not knock you down.... others may find that mild....   I also added 1/4 tsp kosher salt to the processor.....  

The amount of vinegar added was enough to get the mix to "churn" freely and be medium wet....(edit...  usually about 1 cup of vinegar or more)...   I do not add sugar as some recipes call for....  the acidic vinegar has a nice tang to it...   

 

 

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Mix for several minutes to get a smooth mix.....  Texture is what it is all about.... kind of smooth but not like creamed HR....  Refrigerated, and with plenty of vinegar added, this will keep for a long time.... I have had it in the refer for 2 years, no problem......   That was when I ground all of it at one sitting......    

This year I ground 8 jars worth..... 4 for neighbors and friends and 4 for me.....    We use HR in darn near everything....  sandwich spreads, meatloaf, macaroni salads, cocktail sauce, bloody Mary's....  oh yeah, on beef too....  

The remaining roots, that were washed and cut, were put in 3 vac bags (Lisa B's bags) and put in the freezer...... 5#'s worth..... this spring it will be easy to grind more if I run out or need to pay back a favor.......   

 

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Fresh HR is more better that store bought..... but you knew that.....  you might even like it if you tried it.... 

 

Thanks for looking and hope I helped someone that wants a great condiment to grow/make.....  

 

Dave


Edited by DaveOmak - 11/9/12 at 9:21am
post #2 of 14

I would love to try that . Looks very good

post #3 of 14

Dave, thanks for the recipe and picture lesson. I have a 4'x6' patch of horseradish in the back. In past years I have just grated with the "fine grater blade of the Cuisinart. The first year i grated three large roots and made the mistake of opening the processor and peeking inside. Couldn't breath and instantly blinded. Won't do that again any time soon. I mix the grated root with sour cream and mayo for a smooth sauce. I have one crazy neighbor that eats it right out of the processor. With your tutorial I now can pickle it for long term storage. I also keeps just fine rinsed and put into the fridge or even in the ground .

post #4 of 14
Love my horseradish Dave. Thanks for the freezing tip, I never even thought of freezing the root whole.
I put the processed HR in ice cube trays and freeze it, then fill up small vac bags with HR cubes. Once I open a bag I take what I need and ziplock the remainder and place back in the freezer. Sort of a portion control system.
post #5 of 14

That looks great. I must be doing something wrong. I don't grow HR so I buy the roots from the grocer. They are usually 12 inches long and go from 1-5 inches thick along the length. I peel, cube and puree them in a food processor adding just enough water to get things going. I let rest 20-30 minutes then add 1/2-1 tsp salt and about 4 Tbs White Vinegar then puree some more. I get a bit more then a Qt of HR. It tastes great and is a strength I like. I put it in a Mason Jar and into the refer.... Problem is, after a few weeks the heat level is near Zero, it goes from Off White to Gray and has an Off Flavor, just not good. I don't boil the Jar but it is dishwasher clean. This has happened 3 times so I have given up making my own...Any idea what keeps going wrong? Thanks...JJ

post #6 of 14

Great tutorial! I love HR!

post #7 of 14
Thread Starter 

JJ, morning.....  I don't measure but to  1 1/2 pint of HR, I think that is what is in the food processor, I add about 2-3 oz water during the first chop while scraping the sides.....  then the final puree/chop, after 20 min or so rest, I add about 3/4 - 1 cup vinegar..... what ever makes it wet enough and fine enough to "glop" into the jars.... kind of like applesauce....  Jars are washed in the DW and stored for months until this use....  When I have big roots that are brown and need peeling, they are usually 2 years old and woody...  fiberous, stringy middles in them.... some have brown streaks in the middle.... these are 86'd..... The roots I use are solid and very thin skinned and pure white in the middle....  The roots I have seen in the store look old to me.... The roots I have available to grind are from 1/8" to maybe 5/8" diameter...   

I saw a Food Channel program where 1 manufacturer used 1:1 parsnips in their HR... I haven't tried it..... Bride hates parsnips... I really like them.... I may try a small batch with Parsnips in it.... the peppery tang may add something.... 

post #8 of 14

I have a 6 or 7 year old bed of HR I only dug up to plant.

I'm thinking I should give this a try

Thanks Dave

post #9 of 14
Quote:
Originally Posted by Chef JimmyJ View Post

That looks great. I must be doing something wrong. I don't grow HR so I buy the roots from the grocer. They are usually 12 inches long and go from 1-5 inches thick along the length. I peel, cube and puree them in a food processor adding just enough water to get things going. I let rest 20-30 minutes then add 1/2-1 tsp salt and about 4 Tbs White Vinegar then puree some more. I get a bit more then a Qt of HR. It tastes great and is a strength I like. I put it in a Mason Jar and into the refer.... Problem is, after a few weeks the heat level is near Zero, it goes from Off White to Gray and has an Off Flavor, just not good. I don't boil the Jar but it is dishwasher clean. This has happened 3 times so I have given up making my own...Any idea what keeps going wrong? Thanks...JJ

Most farmers cut the crown off the root so it won't start growing in the store. To grow your own, wait until the stores order fresh stock and pick a good sized one with a lot of crown on it.

wrap it in a moist paper towel then into a plastic bag.leave it on the bottom shelf of the fridge, checking for top growth about every two weeks. When you have about an inch of green sprouts on the top, find a sunny, moist, fertile area in the garden and plant the root upright and about cover the crown with 1-2 inches of soil. I will be a year on two before can start digging the larger roots. Horseradish patches will slowly expand and become invasive after many years. The best time to harvest is fall when the top growth dies back. I enjoy the freedom to just dig up a piece of the root when ever it's needed.

post #10 of 14

That looks great Dave..I dont care for HR but the little woman loves it...

 

I wont be making any....may have update yer humidor...hahahhahahaha

 

  Craig

post #11 of 14
Thread Starter 
Quote:
Originally Posted by RdKnB View Post

I would love to try that . Looks very good

Purchase a root in the store.... cut into 2" chunks and plant about 2" deep somewhere you won't mind it taking over....  Use the leaves for crisping pickles when fermenting them....   works good... 

Quote:
Originally Posted by Linguica View Post

Dave, thanks for the recipe and picture lesson. I have a 4'x6' patch of horseradish in the back. In past years I have just grated with the "fine grater blade of the Cuisinart. The first year i grated three large roots and made the mistake of opening the processor and peeking inside. Couldn't breath and instantly blinded. Won't do that again any time soon. I mix the grated root with sour cream and mayo for a smooth sauce. I have one crazy neighbor that eats it right out of the processor. With your tutorial I now can pickle it for long term storage. I also keeps just fine rinsed and put into the fridge or even in the ground .

My great uncle made HR that would clear a room when opened... It was sooooo strong..... I couldn't eat much of it.... 

Quote:
Originally Posted by DanMcG View Post

Love my horseradish Dave. Thanks for the freezing tip, I never even thought of freezing the root whole.
I put the processed HR in ice cube trays and freeze it, then fill up small vac bags with HR cubes. Once I open a bag I take what I need and ziplock the remainder and place back in the freezer. Sort of a portion control system.

This is my first try at freezing.... I figure the roots freeze, in the apple bin I grow it in, every winter and it doesn't get hurt...  Here it is in the bin....  It is down to zero here for 2 months every winter......

HorseRadish.jpg

Quote:
Originally Posted by SmokinHusker View Post

Great tutorial! I love HR!

Me too....  some folks don't like the heat but the flavor it adds to some foods is great.... and the heat is totally different than others.... 

Quote:
Originally Posted by Arnie View Post

I have a 6 or 7 year old bed of HR I only dug up to plant.

I'm thinking I should give this a try

Thanks Dave

Give it a go Arnie.... be sure to grind under the hood or outside....  It can be a worthy experience.....  

 

Dave....  

post #12 of 14

Thanks for the tutorial Dave, I love horse radish (great on a grilled cheese sand too) never made my own though. might have to try it someday. I get mine from a friend who makes it every year, never go back to store bought.

post #13 of 14
Thread Starter 
Quote:
Originally Posted by Ironhorse07 View Post

Thanks for the tutorial Dave, I love horse radish (great on a grilled cheese sand too) never made my own though. might have to try it someday. I get mine from a friend who makes it every year, never go back to store bought.

If I had a neighbor that ground it for me ( like my neighbors have ) I would not grow and grind it..... Crap, It is a 2 day job doing the amount I do...

When I took the HR over to my neighbor yesterday, along with more garlic and shallots, he was using this truck with a "man boom" on it to put up his Christmas lights in a 40' tree in his front yard.... I commented on the truck and who he had borrowed it from.... He said he bought it for trimming trees around his place and I was welcome to it anytime... WOW.... a few jars of HR, garlic, shallots and raspberries has me in good graces for a truck and bucket.... 

Whodathunkit....   

post #14 of 14
Thread Starter 

Ran out of ground HR.....   Soooo, last Nov. I vac packed and put the extra in the freezer......  Time to grind it and restock the supply....

I think I learned something very important.....    This stuff is sooooo HOT, I can't believe how hot it is....   a dab brings tears to my eyes, I choke a bit and cough and start sweating....   OOOOO EEEEEE.......  Doggies it's hot....

 

 

6#'s to grind and jar....... 

 

 

Here's part of it.....  the small jar in the center is the last of Nov.'s batch...

Color of the frozen roots darkened a tad....   Maybe that's because it's so much hotter....

 

I've never vac-packed and froze HR before....  I don't think it hurt it too much.....

A little of the fresh flavor is gone....   Tastes more like store bought now.... 

Freezing and grinding later sure beats a 6 hour grinding marathon in the fall....

 

Dave

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