OK, who knew how much fun fresh horseradish root could be??  This fall we got a whole pile of the roots from some friends and were really excited to try fermenting it for a healthy, non-dairy variation on horseradish sauce.  (We also used some in a batch of cultured veggies that is turning out quite delicious…and zippy!)  This is a mish-mosh of recipes and ideas from Nourished Kitchen, and Cultures for Health, and Sandor Katz’s book Wild Fermentation, plus a little shootin’ from the hip.

Since it’s just a week until Thanksgiving, I’m really looking forward to some mashed potatoes spiced up with this sauce!  Of course, for you meaties out there, it would be good a nice holiday roast as well…

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