Lacto-Fermented Horseradish Beet Relish

fermented horseradish beet sauce-01

One of my most fond holiday memories is Easter Dinner at my grandmothers house. She would put out a small jar of homemade Horseradish Beet Relish to have with our easter ham and hard boiled eggs.

The sweet, hot & tangy flavors are so unique. I adapted her recipe to be a probiotic-fermented relish so that it’s not just really yummy but wonderfully healthy addition to any meal.


Fermented Horseradish Beet Relish
  • 2 cups peeled & coarsely chopped Horseradish
  • 2 cups peeled & coarsely chopped raw Beets
  • 1 cup Whey
  • 2 tablespoons Sea Salt
  1. In your blender or food processor combine horseradish, beets & whey. Process until finely chopped (not blended smooth) into a grated-like consistency.
  2. Pour mixture into a 2 quart mason/canning jar, adding sea salt.
  3. Cover jar with a tight fitting lid.
  4. Allow jar to sit at room temperature and out of direct sun light .
  5. Open jar daily to allow any built up gases to release.
  6. After 3 -4 days transfer your jar to the refrigerator.
  7. Relish is ready to eat and will keep for up to a year in the fridge.
  8. Enjoy!



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