Lacto-Fermented Horseradish Beet Relish

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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.

chowstalker

Fermented Horseradish Beet Relish
 
Ingredients
  • 2 cups peeled & coarsely chopped Horseradish
  • 2 cups peeled & coarsely chopped raw Beets
  • 1 cup Whey
  • 2 tablespoons Sea Salt
Instructions
  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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Hayley Ryczek

Blogger at Health Starts in the Kitchen
Hayley Ryczek is the voice behind the healthy cooking and natural lifestyle blog, Health Starts in the Kitchen.

Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.
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Hayley Ryczek is the voice behind the healthy cooking and natural lifestyle blog, Health Starts in the Kitchen. Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.


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