Fermented Horseradish: Four Recipes

Time Stamps for The Recipes:
Prepared Horseradish 13:34
Horseradish Cream 25:27
Horseradish Vinegar 30:54
Horseradish Master Tonic 34:52

[@rosejarman6920]

we always grated it with beets. My family is Russian and Hungarian and my dad made it every year for easter and always did it outside. LOL

[@ApexHerbivore]

Beetroot and horseradish is a GREAT combo!

[@john-smith.]

The trick is to puree with only water (or ice to prevent overheating), then let sit for 30 mins. THEN add your vinegar to neutralize, and salt to taste. By adding vinegar like you do in the beginning, you neutralize it before heat can build.

[@TheIntuitiveBodyFoodieNetwork]

Thanks John. I will try your technique and see if I taste the difference, as I truly do love the heat!

[@john-smith.]

@@TheIntuitiveBodyFoodieNetwork FYI..Only use enough ice, or water as needed to make it blend....taste also...it might be hot enough at 15 for your liking...I like the punch in the nose/steal your breath adrenalin effect that fades fast (unlike hot peppers). I do love to torture my father by having him crack the lid and smell....amazing how it takes the breath away after sitting for 15-30 minutes. FYI those funky glasses don't stop fumes...cracked me up. You really need a gas mask.

[@charlesroberts3910]

Thanks for that tip mine quickly lost it heat this time I made it fresh right from the garden v

[@jacobspranger1267]

Iv heard same thing. Let sit 10 mins or so. Evidently once the fibers are cut the root begins to release the heat. Max heat is reached after 10-15 mins. Just planted some last year. In process of doing my research.

[@TopAnchorQuiltingTools]

I make fire cider and after straining it, dry the solids and grind in a spice grinder. Best spice ever for most every dish.

[@TheIntuitiveBodyFoodieNetwork]

Sounds great!

[@-ray-h]

Hi Judith, I'm sure there is a good reason but just curious what benefits does one get from drinking apple cider horse radish and eating horse radish...? How will it help my body considering I've had cancer and I am interested in keeping healthy... Thanks for any answer...!

[@TheIntuitiveBodyFoodieNetwork]

Great question! Recent research reveals horseradish contains 10 times more glucosinolates than broccoli. Gluconinolates activate the enzymes involved in the detoxification process of cancer-causing molecules. For that reason, horseradish can prove beneficial in one's diet. As for RACV, the data is inconclusive. 50% say yes. 50% say no.

[@-ray-h]

@@TheIntuitiveBodyFoodieNetwork Wow... Holy Smokes... Thank You very much for your reply and information Judith...! You really started to get me thinking about this (thanks) so I did some further research and found this KZbin video to help support the benefits of horse radish. It's from the HEALTH BIG PROGRESS channel kzbin.info/www/bejne/o5eydWR_m9mqZrM - It's unbelievable and hard to believe how much this root really helps the body...! Seeing how much you're into horse radish (Which is amazing btw) makes me wonder how and why did you get into horse radish to the degree like you did? It amazed me to see this in you to the point that you made an awesome you tube video about it and now are helping others with it. . . Awesome Job and a big THANK YOU...!!! PS: If your subscribers didn't know the why behind consuming fermented food is good for you (like me) here is another Awesome site which explains why eating fermented food helps you... kzbin.info/www/bejne/hWPJp4yKe6udo8k - You really got me started... LOL thanks!

[@ВалариПетровский]

When root has a over abundance of water it expands too fast causing it to split in the inside.

[@galinamalevannaya1668]

Thank you so much for the recipes! I've been looking for them for a long time. God bless you!

[@TheIntuitiveBodyFoodieNetwork]

You are so welcome!

[@samdurham8902]

Wow the price is just crazy! I have mine out in the garden and it grows like wildfire. Thanks for the recipes

[@paulineweston5230]

love the master tonic one question where do you keep the finished product ? fridge of counter top or in a cupboard

[@markduric7812]

@@paulineweston5230 Fire Cider does not need to go in the fridge, it is quite acidic and has a long shelf life in the cupboard at room temperature. Store in amber glass for additional protection of the phytochemicals.

[@Nate-hb8tw]

Just started preserving and your channel is a fantastic resource, appreciate you sharing your knowledge!

[@TATOTEMPRESS]

Could you add over fermented kombucha liquid instead of water ? I’ve been growing horseradish on my allotment in the uk and have never used it and have loads of it ,so many thanks as I just love all your ferments ,I’ve named you The fermenting Goddess🙂🙏🏽🇬🇧

[@carynmartin6053]

Overly fermented kombucha is actually very similar to acv, so I don't see why not. I've seen videos saying if your kombucha comes out too vinegar tasting, use it as such!

[@grumpyiwegianpodcast3505]

To answer your question about the hollow spot , the only thing I have ever found is that on root crops they tend to hollow out after getting so big when there is extra dry season than moisture again late in the growing season. I've notice this trend with just about every root crop. One thing I do know is this, my Horseradish is one crop that I have never had a bug problem with. I love this stuff and been growing it nearly 45 years, I bout fell over when I heard what you had to pay to get your roots. I Originally transplanted roots from family property to get mine started guest I was lucky.

[@dustinpotter8312]

plant about 5 or 6 of those and in a couple of years you won't have to go to the store for them. They make a long leafy green that can be used in ferments in place of bay, grape or oak leaves and are not a bad pot herb green when picked half young. Cook or ferment for table use to cut or breakdown oxalic acid if you are prone to kidney stones.

[@carynmartin6053]

Excellent information, thanks!

[@marcjtdc]

Can you plant this in northern climates where the ground freezes?

[@dustinpotter8312]

@@marcjtdc I live in Michigan zone 4-5 or six. Usually freezes hard every winter but not last winter.Has never failed to come up. Leaves can be used raw or cooked or for source of tannin's for natural fermenting. I have never had a problem of it over-running my garden or yard. Makes very good and pungent horse radish. Over harvesting might kill it. Over harvesting leaves might kill it. Ignoring it can produce some leaves 18" long and up to 5-6 at the widest part. It does have a few pests but I do not recall anything that could kill the plant. If you are avid about horse radish plant 8-10 plants. Now harvest that many this fall and plant 6-8 from your plants or from the store then. they should come up i the spring plus some side roots you did not get when you harvested. My patch is in the back yard gets mowed a little is not invasive and gets mildly harvested for greens in summer and for roots in fall.

[@breedingaquariumfish9830]

Thanks for the recipes, I'll be trying the master tonic for sure! This is the first year I'm growing my own horseradish (just west of Toronto in Guelph) can''t wait to dig it out and sample it!

[@TheIntuitiveBodyFoodieNetwork]

Sounds great! Always nice to hear from a fellow Ontarian. ;-)

[@breedingaquariumfish9830]

@@TheIntuitiveBodyFoodieNetwork Likewise! When I first started watching your video, I was sure you were in some place like Portland Oregon for some reason It's very nice to see good content videos like yours being made just around the corner :)

[@christinaelliott5582]

You have given me a wonderful idea for Christmas gifts this year. Thanks. I look forward to trying out all four of your horseradish recipes soon. Just a note about your site. I subscribed and clicked the little bell but have not been notified of any videos. Do I need to re-subscribe every few months to make sure I am notified of new videos?

[@TheIntuitiveBodyFoodieNetwork]

Horseradish for Christmas; oh my how I do love the sound of that! Interesting. Truthfully, I'm not sure why that's happening. I know youtube separated their G1 youtube account from premium. I wonder if it has anything to do with that. Maybe youtube only 'activates' the bell if you pay for the premium package. I'll look into it and get back to you. Thanks for letting me know!

[@tomkennedy5308]

The recipes: worth their weight in gold. The chef: totally gorgeous.

[@TheIntuitiveBodyFoodieNetwork]

Very sweet. Bless you & thank you Tom. 🙏🏼💜

[@Whistlewalk]

Horseradish is relatively easy to grow in Canada. My Mum grew up just south of Kapuskasing (think James Bay) and they grew it there. It has a very deep tap root and so is bio accumulator. Can be invasive because it is hard to get all the root out. As roots of that type get older (so you had an piece of older root) they tend to get hollow in the middle like some trees do. Not a big issue. Sounds like you have a garden area so next time you purchase plant a piece and see if it grows. Shouldn't need to be a big piece but may take a year or two to establish. Because it is a bio accumulator it doesn't seem to need really good soil either.

[@TheIntuitiveBodyFoodieNetwork]

Didn't know older roots got hollow; good to know; thanks for sharing! Yep, am familiar with Kapuskasing. Travelled through on my way across Canada one year. Very pretty place. Bought a horseradish plant from Richter Farms in Uxbridge this Spring. Didn't know it could grow in poor soil, which might account for why it's doing so well. I planted it in very rich fertile soil lol! Planted it in a tree sized potter with the intention to winterize it inside my garage. Am hoping it will create sufficient roots in 1-2 years that I will transplant to a separate garden along with a few other invasive edible weeds & roots.

[@john-smith.]

@@TheIntuitiveBodyFoodieNetwork no need to bring in...plant and forget. It can handle temps below zero in the winter.

[@TheIntuitiveBodyFoodieNetwork]

@@john-smith. Thanks John. I planted it in a 4 foot deep planter and put it my garage after the first snowfall. I'll bring it back out in the Spring and let it do it's thing.

[@OWK000]

Those are huge roots. I usually see skinnier out of the garden.

[@TheIntuitiveBodyFoodieNetwork]

Apparently there are 2 types of horseradish; the stuff you & I plant are much thinner.

[@RocketPipeTV]

Great video ma’am. If you have a compost pile, you must have a yard. Take a couple of the roots and stick them in the ground. Then you’ll have your own. It’s extremely easy to grow. Give it a try

[@Gorkilein]

You should ferment the horseradish then you don't need vinegar and you get the healthy bacteria from fermentation as well! And just because you always say "this is a ferment because it jas vinegar".... What you do is NOT fermentation. Thats just adding vinegar to make it stable. Fermentation just need salt and the bacteria will grow by themselves making it stable even without cooling.

[@dustinpotter8312]

Odd cavity in the root in potatoes is usually a lack of a calcium supplement and not necessarily a bug cavity though horseradish leaves get attacked readily so you can't rule it out but if it is a bug you will find an exit channel. No exit channel? Probably nutrient related as bugs get bigger as they grow. Your roots came from a farm. My roots have been growing wild/untended for years and never get that big but they get pungent. I am ready to make them part of my herb garden.

[@katewolfhill9910]

so for long lasting horseradish cream i should use my milk kieffer grains in some whipping cream then use that cream? my milk kieffer is not thick like yogurt

[@zoltanvacsi5135]

you are really nice, i am just being nice .. I am aiming for Hot, Hot Horseradish, ifi want crreamy i get it from the store. Just plainhot ,but you aint it hunny, xoxoxo

[@dustinpotter8312]

Mine came from the grocery store. Look for tops that have not been completely removed but do not despair exposed roots should send up shoots.

[@goodnessineverybite2378]

How did you seal it? did you use a plastic wrap? Wine fermentation air lock or cloth?

[@natureboy6410]

LOL!!! I have to laugh a little. It reminds me of when I was a little boy and Grandma was making some horseradish in the kitchen that she had just harvested from the garden. She just finished grating it up and had left it to breathe, I thought I was being sneaky but she knew. I had pinched some off of the counter when I thought she wasn't looking and ran into the pantry to enjoy my pillage. Needless to say I'll never do that again and grandma got a really good laugh too boot!

[@TheIntuitiveBodyFoodieNetwork]

Some of us learn better through experience lol!

[@RocketPipeTV]

11:21 it’s from multiple roots growing into each other.

[@anthegg7596]

It's not a bug, it's more like a stretch mark from growth due to its size

[@ElenaPeters1]

Thank you very much for the very detailed video! As a Russian, I've been making different kinds of products with Horseradish. My suggestion is PLEASE wear gloves, gargles and a mask working with these hot products. Other than that, I've been fermenting Horseradish now. And I made 13 pints of Russian hot salsa: Horseradish, fresh tomatoes and garlic. My only thing is I use a meat grinder working with Horseradish. I almost broke my food processor before. Happy Thanksgiving! ❤

[@TheIntuitiveBodyFoodieNetwork]

I love the sound of this Horseradish Salsa that you make. Thank you for sharing! And yes, gloves are very helpful! Hmm. Maybe that's why I held onto my meat grinder last fall when I was purging my kitchen. What a great idea!

[@Damselfly54315]

Growing conditions cause that inside of vegetables, drought, too much rain, growth too fast, types of stuff...going from dry to wet then dry in the ground causes even potatoes to do that...but not like you can control the rain, lol Also do you powder it??? Has even MORE uses powdered!!!

[@TheIntuitiveBodyFoodieNetwork]

Thanks for sharing that very helpful info; appreciate it! Of late I've been dehydrating the smaller roots as is for use in soups & stews.

[@lilyjordan8435]

thanks for sharing your creative recipes. I've made apple cider vinegar for the first time, and just harvested some horse radish so I'll be using your recipes.

[@TheIntuitiveBodyFoodieNetwork]

If you like RACV, and if you like horseradish, then you'll definitely enjoy horseradish RACV! All the best on your creative fermentation venture!

[@carynmartin6053]

Me, too! Just planted my horseradish roots for first time

[@PatchEmMommy]

They grow very easily in containers. Or outside in most climates. Can be invasive in some areas like zone 5

[@rosejarman6920]

also in your climate you can grow it. Gets to hot where I live now. Raised in michigan and live in georgia now

[@pedroenriquehaussmannhevia7174]

Hi, so interesting and well done video !! Just a question, Why you dont let the pieces of clean horseR sumerge in fresh water for a few hours? This will hydrate it an will be better to procces and the rest !!! Do you think is a good Idea or Im wrong??? Thank you so much for share this!

[@TheIntuitiveBodyFoodieNetwork]

It might work. I'll try it next time. Thanks for sharing.

[@wes9451]

Got allergies... eat some of this and you'll be cleared up in seconds.

[@RoseThistleArtworks]

I stuck some in the ground and it grows beautifully every year and I really can't grow anything. I just abandoned it there and it makes a lovely plant with big, deep green, leaves.

[@TheIntuitiveBodyFoodieNetwork]

Just bought my first horseradish plant. So excited! Planted it in a massive potter that has a 36" base. And you're right; it has beautiful large deep green leaves. It's actually a very pretty plant!

[@RoseThistleArtworks]

That is wonderful! Congratulations on your first horseradish plant. With the amount you use, I hope that plant will keep on filling your garden and kitchen for years. Ours dies in the winter and then comes back strong every spring. I haven't ever harvested it, so I was looking for recipes and found your video. I think I have to wait until the leaves die back in the fall and then can harvest it and give these healthy, tasty sounding recipes a try.

[@virginiagraham2196]

The hollow in the root is due to water conditions.

[@Jaxdia]

Question..how do the commercial makers make it..I would guess it is cooked due to fda standards. But raw is healthier.. does any one know??

[@TheIntuitiveBodyFoodieNetwork]

From my understanding it is raw. But depending on the processing manufacturer, it can contain anywhere from 1 to 10 different preservatives. Maybe someone else knows something different?

[@neilbatley2515]

The dark cavities in the roots are growth marks similar to the ones potatoes get when the vegetable has grown to fast or big for itself. I believe heavy rain can cause this.

[@TheIntuitiveBodyFoodieNetwork]

Good to know; thank you!!

[@luciaperdue5687]

Hi have you recipes for Horseradish Leaves please July 15th 2020

[@TheIntuitiveBodyFoodieNetwork]

No I don't. But I will experiment now that my horseradish leaves are massive!! Interesting news: According to some scientists, horseradish leaves are toxic especially when eaten in large quantities. That said, other scientists do not concur.

[@leebarnes5844]

so great !

[@earthmedicine27]

Thank you yet again for such a wonderful video!! I am def going to be trying out some of the horse radish recipes. I can see Ginseng Kombucha bottle and am so tempted to make it. I am already making a green tea kombucha that is in process and should be ready in a day or two after which I would loooove to start making ginseng kombucha. Can you please share the recipe of both digestive aid and ginseng kombucha? Thanks a lot!!

[@TheIntuitiveBodyFoodieNetwork]

My body LOVES Ginseng kombucha lol! And it's really quite simple to make, so yes I will! Thanks!

[@vidalott]

The roots apparently become woody after time. I suspect the strange deposit in the large mature root is this process in action.

[@TheIntuitiveBodyFoodieNetwork]

Yep. I think you're right!

[@herschelgaskill1343]

I cant wait to harvest my roots. :) it's almost thats time! :) thanks for the video.

[@TheIntuitiveBodyFoodieNetwork]

Enjoy!!

[@lindadinsmore5890]

Great video thanks 😘

[@Lightningbug122]

Would Braggs apple cider vinegar work fine?

[@TheIntuitiveBodyFoodieNetwork]

Yes it will!

[@sheilarogers3448]

Watched a video on horseradish vodka. So going to try it when we get paid

[@TheIntuitiveBodyFoodieNetwork]

That sounds good!! 😋

[@pjd2709]

Why don't you grow it yourself, just plant some of the roots?

[@TheIntuitiveBodyFoodieNetwork]

I did and I do. Been growing it for years now.

[@RachelTeeKae]

When they set for their fermenting time, do the lids need to be really loose?

[@TheIntuitiveBodyFoodieNetwork]

Hand tight is good enough.

[@ArthurHau]

And I suppose it depends on what kind of plastic you use. Nowadays they use plastic containers for orange juice, lemon juice and even alcohol. So I suppose you may use those for fermenting your horseradish roots. Start growing your own horseradish. They grow like a weed in Oregon here if you help them remove all the weeds surrounding them that is. LOL The horseradish roots that you bought look very dried out. Not very appealing at all. :)

[@Jaxdia]

It grows in Idaho and other cold places.. set up a space in your yard make sure roots are localized because they spread.

[@pulesjet]

Horse Radish is good fore Deviled Eggs too. Add Real Colman's Mustard if you like pain.

[@snowhero9]

im guessing i should look for another type of horseradish plant. i harvested for the first time yesterday and it was quite small compared to yours.. after looking into it i have a type called boutique. that even sounds small. good video

[@dazzyh12]

How long is yours holding its heat?

[@TheIntuitiveBodyFoodieNetwork]

I find it begins to lose its heat after about 6 months but is still potent after 2 years.

[@joanofark06]

Ever thought of growing your own?? A LOT cheaper!

[@TheIntuitiveBodyFoodieNetwork]

Actually, I started growing my own 2 years ago. And you're right - much cheaper!! Better quality too!

[@joanofark06]

@@TheIntuitiveBodyFoodieNetwork Exactly! And anything and everything you need to know about it, how to grow it, harvest it, fix it, is all online ( just put the word " Horseradish" in KZbin's search box, and you can go from there, on what you want to know about what to do with it! Plenty of websites that you can read, on that subject, but I tend to love videos, for getting something exactly right, if reading from a website doesn't really clarify my question. I'm more a "show and tell" kind of lady anyway...lol.

[@hughjasole9336]

WHAT....VEGI BURGERS??!!!

[@TheIntuitiveBodyFoodieNetwork]

It's true. My husband & I were once vegans.

[@Jaxdia]

Love this. Thank you

[@TheIntuitiveBodyFoodieNetwork]

Glad you enjoyed it!

[@DiannaUrbigkit-kr4yf]

It would be nice if the recipes were given.

[@TheIntuitiveBodyFoodieNetwork]

Noted. Next time.

[@DiannaUrbigkit-kr4yf]

Thank you. They look so delicious!

[@adrianbadea1179]

Will you marry me? 😘😏

[@TheIntuitiveBodyFoodieNetwork]

Sure I will! However, my current husband wants to know if he can come to our wedding lol!

[@adrianbadea1179]

Of course 😁

[@-ray-h]

@@TheIntuitiveBodyFoodieNetwork LOL I gada hand it to you Judith, that was a genius answer...! Too Funny...! OMG Still laughing...!

[@markduric7812]

I'm also living in TO.

[@TheIntuitiveBodyFoodieNetwork]

👋😃

[@howardjohnson2138]

I find it interesting that you make a big deal about not using metal or plastic when you are fermenting, then you use plastic utensils and even your food processor is plastic. Why is that? I'm confused

[@TheIntuitiveBodyFoodieNetwork]

Very true Howard. I do make a big deal of it, don't I? lol! Yet I do so because I myself am highly sensitive & acutely aware of how toxins affect my body. I be & do and live what is true for me. Yet what is true for me & my body may not be true for you & yours. In the end you need to trust in the wisdom of your own body above all else & above all others. That said, when preparing foods for fermentation it's okay to use plastic and stainless steel. What you ideally don't want to do is use plastic & metal in foods that are already fermented simply because the acids inherent in fermentation cause the chemicals & toxins that make up plastic and metal to leach or seep out of the plastic/metal into the finished fermented product. That said, and until inventors & investors begin to invest in the creation of silicon and nylon mesh strainers, food processors, etc, there are times when it's virtually impossible to avoid using plastic or metal. Therefore, the key is to minimize the use of and especially the exposure to these products by using wooden & glass vessels and utensils as much as possible.

[@riss6647]

Mmmm mom mmm I just planted some and I'm making that horseradish cream with the rest. Oh my word. Wish I had more. Glad to see you're back!

[@TheIntuitiveBodyFoodieNetwork]

Good to be back! Not to worry, horseradish spreads quickly; you'll have lots in no time!

[@howardjohnson2138]

What does it look like if you have seen it before?

[@charlesroberts3910]

U have nice roots

[@TheIntuitiveBodyFoodieNetwork]

My horseradish roots don't look like these ones. The ones in this video are store bought. But yes, they are huge, strong in aroma, and gorgeous!

[@samsites3657]

Thank-You!

[@TheIntuitiveBodyFoodieNetwork]

most welcome!

[@gretchenclarke]

My mixed horse raffish taste like nothing. Horrible. What’s did I do wrong?

[@TheIntuitiveBodyFoodieNetwork]

How long did you let it ferment? It usually takes a couple months for the flavor to fully infuse.

[@allamarkelovaa7375]

Thank you for your video. I have a question for you. Why do you add apple sider vinegar? I know apple sider vinegar use as a preservative not as a fermentation stimulant, therefore it will not ferment the horseradish but will preserve it.

[@TheIntuitiveBodyFoodieNetwork]

Sorry Alla, are you referring to the Master Tonic or Horseradish RACV? Either way, quite right, neither of these are 'fermented'. The other two recipes, however, are. As for why I combine horseradish & racv, I do so for the many health benefits it provides. IE: strengthens immunity, alleviates muscle pains, is a diuretic, protects my lungs, aids in weight maintenance, increases stomach acid, balances blood sugar levels, etc.

[@Strutingeagle]

Can ya make a horse radish root suppository for ailments such as hemorrhoids?

[@TheIntuitiveBodyFoodieNetwork]

Never heard of using horseradish for hemorrhoids so can't intelligently comment either yay or nay. That said, a sitz bath of epsom salts works for me everytime. When terribly aggravated, 2-3 sitz baths in cool water a day do the job.

[@anndennis7163]

I like pickle pipes for the fermenting part keeps everything clean.

[@TheIntuitiveBodyFoodieNetwork]

Great idea!!

[@Jaxdia]

I know it got its name because horses eat it..but I never believed it.. until my boy friends neighbors grew horse radish next to his horses field. Those horses stand there and munch on it constantly as a snack between meals so to speak. Not even a single reaction to the heat. I 💕💕💕 it

[@TheIntuitiveBodyFoodieNetwork]

I did not know that. I learn something new every day from all of you; thank you for sharing that!!

[@laurendamasoruiz]

It was horse-radish as in strong/course radish

[@MaryWoodard1952]

Thanks for sharing

[@Lightningbug122]

Also can you tell me why most store bought horseradish has some sugar I it? Somebody help me!!

[@TheIntuitiveBodyFoodieNetwork]

I believe it's because they add sugar to the recipe.

[@ApexHerbivore]

Hahaha - but why? I think that's what John is asking. I think it's because people these days eat so much sugar (especially in the west) that if it didn't have sugar, people would go for the brands that did!

[@bertinacheriza2892]

Thank you for the organic medecine

[@TheIntuitiveBodyFoodieNetwork]

You're welcome. May it lead you to a healthy & long life. 🙏🏼💜

[@Trimtank]

Great recipes thank you!

[@TheIntuitiveBodyFoodieNetwork]

Glad you like them!

[@katherinembach6261]

Is there a reason you don't make youe own apple cider vinger?

[@cxoot]

Same reason as for making your own fermented horseradish.

[@TheIntuitiveBodyFoodieNetwork]

Yes I do make my own RACV. Created a video a couple years ago on this channel.

[@monpetitchou02]

How do you clean a container with such a small mouth? Thanks!

[@TheIntuitiveBodyFoodieNetwork]

If you go to a local home-brewery store, you'll find a large arrangement of bottle brushes in different diameter & length. Seems there is a bottle brush for just about every size jar these days.

[@monpetitchou02]

Thanks, J !!

[@derekfrost8991]

Man1: I'm well hard, I have muscles. Man2: I have guns. Foodie: I eat horseradish neat.

[@TheIntuitiveBodyFoodieNetwork]

😂🤣

[@edzmuda6870]

I wouldn't go so far to say goggles are a must have. i made prepared horseradish many times - always without goggles and I'm still alive and never experienced any discomfort.

[@TheIntuitiveBodyFoodieNetwork]

Good point. Each person is different. Clearly I need goggles because it burns my eyes whereas you don't because you feel no discomfort.

[@Ixchebell]

Thank you so much for this video. I used your recipe for making fermented horseradish and it turned out fantastic. Now I want to try making other fermented condiments. Most of those recipes call for sauerkraut juice or whey. As you mentioned, raw ACV is a ferment in and of itself. Can raw ACV be used as a starter instead of sauerkraut juice, for say ketchup, mustard, or hot sauces? Do you prefer sauerkraut juice or whey for flavor or as a fermenting agent for those types of condiments? I am on a beginner fermenting facebook group and someone suggested trying Koji starter for those. What do you recommend?

[@SH-yh4yb]

I used distilled vinegar instead bc i didnt have raw apple c vinegar at the moment. I might have missed it in your video, but how long can you store your prepared horseradish in the refrigerator? Thank you!

[@TheIntuitiveBodyFoodieNetwork]

Let me know how it turns out. I've never used distilled vinegar because it lacks the essential bacteria in racv necessary for the fermentation process. That's not to say it won't work, only that I've never tried. I've had prepared horseradish in my fridge for over a year. It's only just beginning to lose its potency.

[@SH-yh4yb]

The Intuitive Body Foodie Network mine had much moisture at first. After being refrigerated for a few days, there seems to be less liquid. I wonder if that is normal. Should I put more vinegar?

[@TheIntuitiveBodyFoodieNetwork]

@@SH-yh4yb Mine also thickened in the fridge. Yes, to make it thinner you can add more vinegar.

[@derekfrost8991]

White distilled vinegar is what I clean my toilet with. To make good vinegar just keep organic fruit peel & mix with sugar & bottled water. Dead easy & better than ghastly white vinegar.. :)

[@Lemonarmpits]

Please don't take this the wrong way but as constructive criticism you're so long-winded I couldn't watch the whole thing

[@TheIntuitiveBodyFoodieNetwork]

tell me something I don't know 🤣

[@yukikaur774]

Hi Judith, I never saw any horseradish in market. But I wanted to start drinking apple cider vinegar. I already drink water kefir. I have few questions. 1. Health wise, what is the difference between water kefir and apple cider vinger, since both are fermented. 2. Can apple cider vinegar can be infused like water kefir with frozen fruits like berries to give some flavour.

[@TheIntuitiveBodyFoodieNetwork]

Excellent question Yuki; thank you! Although all probiotic foods & beverages contain beneficial yeast and bacteria, not all bacteria and yeast are the same. That is why it is essential to consume a wide range of fermented foods & beverages. That aside, all fermented foods & beverages aid in good gut flora which results in a myriad of other health benefits including better absorption of vitamins & minerals, accelerated metabolism of carbohydrates fats & proteins, pH balance of stomach acids, increased uptake of glucose, and improved brain health. The greatest difference between raw ACV and water kefir is that raw ACV behaves more like a DIGESTIVE AID. That is why raw ACV is BEST CONSUMED IMMEDIATELY BEFORE, DURING OR AFTER eating. Not only can raw ACV be infused but I highly encourage it! Infusing vinegar adds vital vitamins and minerals that when consumed enhance over all health and vitality. In addition to berries you may wish to consider citrus rinds, cinnamon sticks, garam masala, rose hips, nettles, dandelion, red clover, red raspberry leaf, yellow dock, chickweed, garlic, rosemary, oregano, thyme, hot peppers, tarragon, dill, and basil. It all comes down to the flavor and nutrients you wish your vinegar to take on. Just remember, when you consume ACV, make sure it is unpasteurized, contains the mother and is raw! Too, because ACV is highly acidic, it wears away the enamel of teeth, it is essential rinse your mouth with clear water immediate after consuming.

[@yukikaur774]

That's very helpful information. I do use glass straw for drinking but still rinsing mouth with water is a best idea. Thanks alot.

[@blackdogultra]

I keep telling people that because beer is fermented so it has to be good for you. Are you going to tell me all this other fermented stuff is good for you but beer isn't? No way! Fake news lol

[@TheIntuitiveBodyFoodieNetwork]

Nope. I would never say that. Beer is medicine but it's also poison. Before the invention of vitamin pills, many doctors instructed pregnant women to have one dark beer each day to ensure they received sufficient iron & B vitamins for their developing babies. Unfortunately, beer is also poison because many people drink copious amounts of it for the dulling & numbing effect. And we all know the effects of what drinking too much beer can have on a developing fetus.

[@blackdogultra]

Interesting. Not sure what makes it poison? The alcohol?? I know there is natural yeast form the air and wherever else that gets into your fermented stuff so I can guarantee there is a low % of alcohol in all that. It is just not high enough to where you feel the effects but it is there. I will agree that alcohol starts to have negative impact on your body in high amounts but nothing is good for you in copious amounts, hell people have died from drinking too much water.

[@mollyjoy7820]

Thank you for sharing these wonderful recipes!

[@TheIntuitiveBodyFoodieNetwork]

Most welcome!