Home Cooking 9

Freezing horseradish?

BobB | Mar 20, 2014 08:37 AM

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?

Want to stay up to date with this post?

Recommended From Chowhound