Fermented Horseradish Cream

Instructions

1. Prepare the Horseradish: Begin by peeling and grating the fresh horseradish until you have 1 cup of grated horseradish. You can adjust the amount based on your preference for spiciness.

2. Combine Ingredients: In a bowl, mix the grated horseradish with sour cream, sea salt, and honey. Stir well until all ingredients are fully incorporated. The sweet honey will balance the sharpness of the horseradish, creating a harmonious blend of flavors.

3. Add Fermentation Starter: Incorporate the whey strained from yogurt or the fermentation starter culture into the horseradish mixture. This step is crucial for the fermentation process, as it introduces beneficial bacteria that will transform the ingredients into a probiotic-rich condiment.

4. Fermentation Time: Transfer the horseradish cream mixture into a clean glass jar, ensuring that it is sealed tightly. Allow the mixture to ferment at room temperature for 2-3 days. Check the jar daily and press down any solids that rise to the surface to prevent mold growth.

5. Refrigerate and Enjoy: Once the fermentation process is complete, refrigerate the Fermented Horseradish Cream to halt the fermentation and preserve its flavors. The cream will develop a tangy taste profile over time, so feel free to taste and adjust the seasoning as needed.

6. Serve and Store: Use this delightful Fermented Horseradish Cream as a flavorful topping for roast beef, grilled vegetables, or as a dip for crispy potato wedges. Its creamy texture and zesty kick will add a gourmet touch to your meals. Remember to store it in the refrigerator and consume within a reasonable period for optimal freshness.