Yuri K
Accidentally found the topic
I can share a secret so that the crap does not ferment for a long time. I was surprised at the time, but really effective! To do this, after twisting, the tomato mass is well boiled, and only after that the rest of the ingredients are added. Banks stand in the cool for a long time, as if it was done yesterday I myself can not stand it when the taste of fermenting tomatoes appears, they are the culprits of the rapid acidification
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Quote: Bast1nda

Well, I made this light yesterday and today. I love the classic version of horseradish, without peppers, apples and other inclusions.
Two parties, yes, it knocks out a tear. Great simple recipe, one thing, I add salt and a little granulated sugar. I can splash a tablespoon of vinegar so that it probably does not sour, but this seems to have not been observed.
Last year, I also made this recipe. I regulate the pungency with the amount of tomatoes.
This time - 3 kg. ripe tomato, 250 grams of horseradish and 220 grams of garlic, a tablespoon of sugar, 3 tablespoons of salt, 1 tbsp. l. a spoonful of vinegar 9%. Stirred, stood for an hour on the table and over the scalded cans with boiling water. I will keep it in the refrigerator, so I didn't bother with cans at all. Horseradish turns the meat grinder perfectly, which is in the Bosch Mum combine.
Thanks for the recipe.
Well, and part of the result, which will go from hand to hand.
Seasoning Horseradish or SparkCan you replace vinegar with lemon juice? lemon is healthier

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