I'm going to do my first batch of lacto-fermented horseradish soon. I found the following v simple recipe online- just wondered if anyone had anything to add to it. Like salt, for instance?>..
Peel horseradish root. Chop into 1" sections. Grind in food processor. Mix in whey to moisten to desired consistency. Cover and leave at room temp for 3 days, then refrigerate.
i plan on trying this one. i don't love fermenting veggies with whey, generally (except those ginger carrots in NT which are fantastic!), i've read that it makes the fermentation happen too fast and can disturb the flavor.