To make homemade horseradish, combine 1 cup of peeled and cubed horseradish root, 3/4 cup white vinegar, 2 teaspoons white sugar and 1/4 teaspoon salt in a blender or food processor. Blend thoroughly, and pour the mixture into a bowl or jar.
This recipe makes about 1 1/4 cups of horseradish sauce. To get a smooth sauce, pulse the blender or food processor for one minute, adding water a little at a time. Then mix for three to four minutes, or until the mixture becomes smooth. The sauce should be covered and refrigerated once prepared. Note that horseradish is extremely strong, so expect to tear up when making this recipe. Additionally, the flavor changes over the first few days after the sauce is prepared.
To make a diluted horseradish sauce, add 2 tablespoons to 1/4 cup of water to the mixture, and mix thoroughly, or throw in a few ice cubes while blending the ingredients.
For a paste that lasts for months in the refrigerator, add in a packet of starter culture for fresh vegetables or 1/4 cup of whey. Cover the mixture, and allow it to ferment in a warm place in your kitchen between three and seven days before placing it in the refrigerator.