Answer: Harvesting, handling and processing practices all contribute to the taste of the finished product. Your friend was right in that you wait longer before adding the vinegar but not much -- only three minutes. For a very complete discussion of how to harvest, handle, grind and adjust the hotness of horseradish you might wish to consult the University of Illinois web site at http://www.ag.uiuc.edu/~vista/html_pubs/HRSRDSH/horse.html where you will find an in depth discussion of what to do for hotter (or less hot) horseradish. Enjoy!
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