How to Make Fermented Horseradish in Buckwheat Honey
Fermented horseradish is a powerhouse of flavour and heat, mellowed and deepened by the natural sweetness of raw honey. When combined, the spicy bite of fresh horseradish and the earthy richness of buckwheat honey create a delicious, probiotic condiment. Perfect for pairing with hearty cuts of meat like prime rib, this condiment also adds a punch to roasted vegetables, sandwiches, or sauces.
Ingredients
• Fresh horseradish root (about 1-2 roots, depending on your desired yield)
• Raw buckwheat honey (or any raw honey of choice)
• Sea salt (optional, for additional fermentation control)
Equipment
• Mandoline or fine grater for shredding the horseradish
• Glass jar with a tight-fitting lid (mason jars work well)
• Fermentation weight (optional, to keep horseradish submerged)
• Gloves (optional, but recommended to protect your hands from the horseradish heat)
Method
1. Prepare the Horseradish
Start by peeling the horseradish root. Be cautious here—horseradish has a potent aroma that can sting the eyes, so work in a well-ventilated area. Using a mandoline or fine grater, shred the horseradish very finely. The finer the shred, the more easily it will ferment and blend with the honey.
2. Combine Horseradish and Honey
Place the shredded horseradish into a clean glass jar. Add an equal amount of raw honey by weight or volume. The ratio should be roughly 1:1 (one part horseradish to one part honey). Buckwheat honey brings an earthy, malty depth to the mix, but any raw honey will work beautifully.
Optionally, add a pinch of sea salt. While not essential, a small amount of salt can help inhibit undesirable bacteria and encourage lactobacillus fermentation, adding complexity to the flavour.
3. Stir and Pack the Jar
Stir the honey and horseradish together until well combined. The honey will slowly draw out moisture from the horseradish, creating a tangy, slightly liquid consistency as it ferments. Pack the mixture firmly to reduce any air pockets.
To prevent floating pieces from potentially spoiling, use a fermentation weight to keep the shredded horseradish fully submerged under the honey. Alternatively, press it down with a clean spoon and ensure the jar is tightly packed.
4. Ferment
Seal the jar with a lid and leave it at room temperature, ideally in a cool, dark place. Ferment for 4-6 weeks, checking periodically. As it ferments, the flavors will develop from sharp and spicy to complex and nuanced, and the mixture will become slightly bubbly and looser as the honey thins from the moisture in the horseradish.
If any air bubbles form, open the lid occasionally to release excess gas. This process, called “burping,” is especially important in the first week of fermentation when the mixture is most active.
5. Taste and Store
After 4-6 weeks, taste the fermented horseradish honey. It should have a beautifully complex, mildly tangy, and spicy flavour. If you’re satisfied with the taste, store the jar in the refrigerator to slow down further fermentation.
Serving Suggestions
• Prime Rib: The heat and sweetness pair beautifully with rich cuts like prime rib, roast beef, or lamb.
• Sandwiches and Wraps: Add a spoonful for a sweet, spicy kick to cold cuts, cheese, and veggies.
• Roasted Vegetables: Toss with roasted potatoes or root vegetables for added depth.
• Dressings and Sauces: Stir into vinaigrettes, aiolis, or sauces to enhance flavor.
Enjoy the tangy, earthy heat of your homemade fermented horseradish in buckwheat honey, knowing it’s both delicious and packed with beneficial probiotics!
