Lacto-Fermented Horseradish Beet Relish

fermented horseradish beet sauce-01 One of my most fond holiday memories is Easter Dinner at my grandmothers house. She would put out a small jar of homemade Horseradish Beet Relish to have with our easter ham and hard boiled eggs. The sweet, hot & tangy flavors are so unique. I adapted her recipe to be a probiotic-fermented relish so that it’s not just really yummy but wonderfully healthy addition to any meal. chowstalker

Fermented Horseradish Beet Relish

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  • 2 cups peeled & coarsely chopped Horseradish
  • 2 cups peeled & coarsely chopped raw Beets
  • 1 cup Whey
  • 2 tablespoons Sea Salt


  • In your blender or food processor combine horseradish, beets & whey. Process until finely chopped (not blended smooth) into a grated-like consistency.
  • Pour mixture into a 2 quart mason/canning jar, adding sea salt.
  • Cover jar with a tight fitting lid.
  • Allow jar to sit at room temperature and out of direct sun light .
  • Open jar daily to allow any built up gases to release.
  • After 3 -4 days transfer your jar to the refrigerator.
  • Relish is ready to eat and will keep for up to a year in the fridge.
  • Enjoy!
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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    1. You CAN use the liquid from another ferment, however it can change the flavor if say you use fermented pickle brine.

5 from 1 vote (1 rating without comment)

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