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?