- BobB Mar 20, 2014 08:37 AM
I make my own horseradish - very basic, just the grated root and white vinegar. It's delightfully powerful for a few days, but after a week or so it's still tasty but has lost that kick.
I can rarely use up a full batch before it fades away, so I'm thinking of preparing only half a root at a time and freezing the other half. My question is, should I freeze half the root, or grate the whole root and then freeze half the prepared paste? Has anyone got any experience with either of these methods?
I have never frozen the root but I have bought prepared horseradish by the gallon from places that provide it to oysters bars--this ensures that the product moves fast and does not lose the "kick." I divide it up into little ziplock bags and freeze those---I farm them out to friends and we each get a dozen or so. I then thaw out a bag as needed. It does not have the punch of the fresh but it is far better than it would be had I left it sit in the icebox.
Have never frozen horseradish but post got me thinking. I know "they" say you can freeze ginger and grate from frozen. Ginger and horseradish are both roots & not so expensive that a mad scientist experiment would be outta the question. Thinking freeze whole but peeled and ready to grate??
rasputina - speaking from experience, DO NOT attempt to grow your own, unless you can do so in a closed container. Horseradish is one of the most invasive species in all of botany - and what's worse, it spreads by sending out thin brittle roots deep below the surface, and even a small fragment of those roots can start a new plant. It took over my plot in a community garden many years ago, and to eradicate it I had to dig up all the soil for a yard around it, at least 18" deep, and sift it all to get rid of the roots.