On Thu, 6 Oct 2016 17:40:32 -0500, Sqwertz >
wrote:

>On Fri, 07 Oct 2016 08:24:47 +1100, Jeßus wrote:
>
>> On Wed, 05 Oct 2016 16:07:38 -0600, Janet B >
>> wrote:
>>
>>>Grated Horseradish is the grated root mixed with a small amount of
>>>white vinegar. This preparation may be held in the refrigerator for
>>>some months. Pungency weakens with time. Depending upon when you add
>>>the vinegar, you will either allow the preparation to be hotter or
>>>weaker as the vinegar halts pungency.
>>>(I think I got that right. You need to check me on this)
>>
>> Thanks Janet, that last bit about when to add the vinegar is something
>> I will have to look into, I never knew that.
>
>I grate my horseradish with a Microplane(tm) about 2-3 TB at a time,
>quickly, then mix with a touch of water just enough to wet it down and
>make it into a ballable paste. Then let it sit for 2.5-5 minutes.
>Then fix the heat level with vinegar. You can taste it as you wait
>those 2-5 minutes to see how it changes. 2 minutes is kinda mild with
>more fresh horseradish flavor. The more heat (5 minutes) the less
>flavor.
>
>I used to wait 2.5, but 5 minutes seems to be about it's peak of heat
>level before fixing it. It probably also depends on which device is
>use to grate/crush it. So I always use the same Microplane.

Thanks, I'll try your method and see what happens (when my horseradish
has grown enough to harvest).