|I grind my horse radish and add vinegar and salt and it is ok, but it just is not as hot as I would like it to be. Someone told me that the longer you let it set before adding the vinigar the stronger it gets, but I tried it and it did not work. Please let me know how to heat it up?
|Answer from NGA
March 26, 1999
|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/... where you will find an in depth discussion of what to do for hotter (or less hot) horseradish. Enjoy!
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