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.
Matthew Biancaniello is well known in Los Angeles for his seasonal cocktails. This Thanksgiving, he has come to our rescue with a farmers market infusion of Hachiya persimmons and Dolin Blanc vermouth.