Fresh horseradish: The eye‑watering truth behind store-bought jars
Easter holidays allow us to prepare products at home that we usually buy at the store. Horseradish is one of those items that is exceptionally beneficial when made fresh. Freshly grated horseradish is much more intense and aromatic than most jarred options. Even a layperson will notice a difference when you add it to a sauce or horseradish soup.
Many people are not aware, but freshly grated horseradish can sting your eyes even more than onions. Sensitive individuals may shed quite a few tears while grating horseradish if they are not properly prepared. Always remember not to rub your eyes in such cases, as doing so only spreads the irritating substance over your eyelids.
What's in store-bought products?
When opting for ready-made grated horseradish in a jar, pay attention to the label. Many products contain additional, often unnecessary, or even harmful substances along with the horseradish. Watch out for the addition of preservatives like sodium metabisulfite and thickening agents. A good product should contain over 60% horseradish and no more than 28 grams of sugar per 100 grams of content.
How to prevent horseradish from stinging your eyes?
Even with the best jarred product, you won't achieve the intense and natural aroma that freshly grated roots offer. However, to make this process less painful, follow these tips:
- Peel the horseradish with a peeler or a sharp knife.
- Then, place the roots in a bowl of cold water for 1 hour. You can add a few ice cubes or even put them in the freezer. If the horseradish has been in water, dry it thoroughly before grating.
- Ensure proper ventilation in the room. Turn on an exhaust fan or open a window wide.
- Grate the horseradish roots on the finest grater slots to release as much aroma as possible. After grating, squeeze out the excess water.
Add one ingredient to grated horseradish
Fresh horseradish quickly darkens, acquiring a dirty gray-brown colour. To achieve a shade similar to the jarred product, add a few drops of lemon juice or apple cider vinegar. To tone down the horseradish flavour, you can also pour boiling water over it. Transfer the ready, grated horseradish into clean and sterilized jars.
You can also mix part of the horseradish with sour cream or Greek yogurt right away to make a delicious sauce for eggs or stuffed fish. Prefer it thicker? Add one or two tablespoons of mayonnaise. You can enhance the horseradish sauce for Easter with grated apple or boiled eggs.
