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Homemade Horseradish


Homemade HorseradishSometimes we like to make hot stuff. Like horseradish and wasabi-style hot stuff. The only problem is that it seems impossible to find organic varieties of either. Instead of continuing on a never ending wild goose chase, we just made our own. Horseradish is useful for creating shrimp cocktail sauce, adding kick to a sandwich, or spicing up scrambled eggs. Bonus: horseradish root is beneficial to both the circulatory and respiratory systems. Are you ready to kick it up a notch?

INGREDIENTS [Yields 2 cups]

2 c. fresh horseradish root peeled and diced
1/3 c. water
4 Tbsp. white wine vinegar
1 tsp. sea salt

Use a sharp knife or vegetable peeler to remove the tough outer layer from the horseradish root. Take a 6” section of the shaved root and chop it into small chunks.

Homemade Horseradish

Add the chunks to the food processor along with the 1/3 c. water and pulse until the horseradish is well-ground and pulpy.

Homemade Horseradish

Empty the horseradish into medium bowl and add white wine vinegar and salt. Mix with a spoon to combine. The longer that you wait to add the vinegar, the hotter the horseradish will get. If you prefer it to be milder, immediately add vinegar. Mix it well and allow it to marinate.

Refrigerate in an air-tight jar. It stays fresh for up to 6 weeks. Warning: it gets increasingly hotter as time passes.


Homemade Horseradish

Vegan, Gluten-Free, Dairy-Free

  • Author: The Fitchen
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 2


  • 2 c. fresh horseradish root (brown outer skin removed & cut into small chunks)
  • 1/3 c. water
  • 4 Tbsp. white wine vinegar
  • 1 tsp. sea salt


  1. Add horseradish and water to food processor.
  2. Pulse until well minced.
  3. Transfer the horseradish to a medium size bowl and add the white wine vinegar and sea salt.
  4. Store in an air-tight container in the refrigerator for up to 6 weeks.


Note: Waiting to add the vinegar makes the horseradish hotter. If you would like a more mild horseradish, add the vinegar immediately.
Note: Be careful when touching the horseradish root. Do not touch your eyes or breathe in the air when food processing.


  • Calories: 241
  • Sugar: 38g
  • Sodium: 3869mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 16g
  • Protein: 6g
  • Cholesterol: 0mg

What do you think?

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  • Deborah
    October 4, 2018

    Hello. Could you use apple cider vinegar in place of the white wine vinegar?

    • thefitchen
      October 6, 2018

      I’ve never tried using ACV in place of white wine vinegar but I would assume it would work just fine.

  • Sam
    July 16, 2018

    I loved your pictures, really helped me with following your recipe correctly! Thanks for sharing!

    • thefitchen
      July 18, 2018

      Yay! I’m glad to hear that!

  • Kieran
    April 1, 2018

    Love this recipe. As a person with a corn allergy, I can’t use any of the pre-made versions as they all use distilled white vinegar which is corny. Thanks for sharing.

    • thefitchen
      April 2, 2018

      Ahhh yay! I’m so glad you found an alternative that works for you.

  • Anne
    March 31, 2018

    We add the vinegar as we process the root. If it were any hotter it would melt the plastic container.
    I don’t think waiting to add it would make any difference.

  • Jeff
    December 11, 2016

    When it reads, wait longer……… long? Hour, overnight, etc

    • thefitchen
      December 12, 2016

      Hi Jeff – You could add the vinegar immediately or wait 15 minutes to an hour to add it.

  • Oliver Bierhoff
    September 26, 2016

    Wow cuz this is really excellentexcellent job! Congrats and keep it up

  • Leora
    April 16, 2015

    Hi! can’t wait to make some! Question…I can’t have vinegar of any kind. Do you have an idea for a sub? Lemon juice? thanks :)

    • thefitchen
      April 20, 2015

      Hi Leora –

      Unfortunately, I don’t think lemon juice would work the same in this recipe. The vinegar is important in the process and lemon would create a different end result. :/ You could try it and see how it turns out, but it will probably be a little different!

  • Kitty
    February 24, 2015

    The text under the photos contradicts the text in the recipe instructions. One says the horseradish will be hotter if you wait before adding the vinegar, and the other says it will be hotter if you add the vinegar right away. Would you please confirm which is correct? :-)

    • thefitchen
      February 25, 2015

      Hi Kitty –

      Thanks for pointing that out, our mistake! The longer you wait to add vinegar, the hotter the horseradish will get. The recipe has been corrected. Thanks again!

  • Thom Foote
    October 31, 2014

    You forgot to warn people NOT to take a big whiff of it while they are preparing it. Also, I was under the impression that you waited long to add the vinegar if you wanted hotter sauce. I’ll follow your directions though.

  • Eileen @ Phoenix Helix
    December 5, 2013

    This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link:

    • thefitchen
      December 5, 2013

      Eileen, thank you for getting in touch with us! We love your website and what you’re doing. Two thumbs up from us :). I just submitted our link for the horseradish. We’ll make sure to submit any recipe that fits your guidelines when they come up. Thanks again!