Horse Radish grows rampantly in the garden and often escapes cultivation. While it may be found growing truly wild, chances are that any you find began in someone’s garden. The root may be used any time of year to make a condiment. Prepared Horse Radish is too simple to write a formal recipe with measurements and such. Just peel and grate some root and mix in some vinegar and salt to taste. It will keep for months in the refrigerator and will be much more bold and aromatic than store bought. Mix a couple of spoons full into mayo and add a dash or two of hot sauce to make an excellent dipping sauce for fried squash, day lily blossoms, etc.
The leaves of Horse Radish may be added to a salad in early spring. As they mature, they make an excellent pot herb. Cook as you would Mustard. By summer time though, the leaves will be tough… so tough, in fact, you can make a strong cordage from the center stems.
Another very good way to use Horse Radish is in a kimchi-like mix… the flavors are similar to kimchi, but the technique is based on sauerkraut. I don’t know what to call this… but it is absolutely delicious on a hot dog and is something of a culinary punch in the face!
Ingredients:
Chopped cabbage
Chopped carrot
Chopped radish
Chopped onions
Chopped fresh hot peppers
Grated Horse Radish
Grated Ginger
Grated Turmeric
Crushed Garlic
Crushed red pepper
Black pepper
Salt
Dried mustard
Dark Mushroom Soy sauce
Fish sauce
Kombucha
I make about a gallon of this at a time, so adjust proportions depending on how much you are making. I usually start with 1 head of cabbage, 2 onions, a head of garlic, a bunch of carrots, a bunch of radishes and several jalapeno or habanero peppers.
Chop all veggies fine in a large bowl or crock
Work in 4 tablespoons of plain (non-iodized) salt with your hands until all the veggies are bruised, soft and there is plenty of brine from the liquid extracted from the veggies.
Add about a half cup of plain, sour kombucha – this is optional, but it ensures a successful fermentation and cuts the fermenting time down by more than half.
Mix in all your spices and seasonings.
Pack tightly into a large jar or crock, making sure that the brine completely covers all the veggies.
Use some kind of fermentation air-lock. This can be anything from a weight that keeps all the veggies under water, to a winemaker’s airlock, to a rubber glove and a rubber band…. Anything you can come up with that will keep the outside air out while letting carbon dioxide gas off. As the mix ferments, it will bubble and gas off, so you can’t just put a lid on without the jar bubbling over or even exploding.
This kimchi-kraut will be ready to eat in about a week, but will improve as time goes by. It is HOT, funky and strong, but incredibly tasty. It may even be a good home remedy for colds and flus. I will warn you though, that while the onions and garlic ferment, it will stink horribly! Fortunately, that only lasts for 2-3 days. This mix will take a little getting used to, but if your tastes are anything like mine, you will soon come to crave it.
This article is an excerpt from
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Disclaimer
The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I'm just a guy who studies herbs. I am not offering any advice. I won't even claim that anything I write is accurate or true! I can tell you what herbs have "traditionally been used for." I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don't even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
