Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Traditionally, horseradish is grated then vinegar is added to preserve the pungency. Rather than vinegar, however, why not try lacto-fermentation instead? You gain all the nutritive and probiotic benefits, as well as a mellower, more complex flavor.