Chrein (Horseradish) by Yossi Karmazin

Just like Yossi makes it

preptime20 min
cooktime30 min
servingsVaries
Ingredients

Ingredients:

  • 200g horseradish root

  • 1-2 medium beets

  • 1 tsp vinegar

  • 1 tsp sugar (adjust to taste)

  • Salt, to taste

Preparation

Preparation:

  1. Peel the horseradish root like you would peel a carrot

  2. Grind the horseradish in a food processor until coarse or smooth, depending on your preference

  3. Peel and boil the beets until half-cooked (about 15-20 minutes)

  4. Add the half-cooked beets to the food processor with the horseradish and continue grinding to the desired texture

  5. Add the vinegar, sugar, and salt, starting with small amounts, and adjust to taste

  6. Transfer the mixture to a well-sealed jar to prevent it from drying out and losing its spiciness

  7. Let it sit for 24 hours, then taste and adjust seasoning if necessary

Notes

Notes:

  • Use a medium or large root depending on the amount you want, and adjust the other ingredients accordingly

  • If you don’t have a food processor, you can grate the horseradish on a fine grater

  • You can peel the beets after cooking if preferred

  • If you are sensitive to spice, grind the beets separately and adjust the seasoning before adding the horseradish

  • The beets can be cooked, half-cooked, or raw. More cooked beets will result in a milder chrein

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