I have had many cooking 'firsts' this year. This is another. Horseradish! I have had offerings of this root and kept some of it in my cold room until now. I swear I can smell it through my house so I had to deal with it.
Making horseradish is relatively easy. The most difficult part is peeling the root and preparing it for processing. After peeling, cut into small cubes and chop in a food processor. The longer the root is exposed to the air, the stronger the flavour. When it is as strong as you would like add white vinegar to cover. Process again and then strain. Bottle the horseradish. You can mix it with sour cream to make horseradish cream. Otherwise, use 'as is'.