Horseradish special sauce from Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them (page 160) by Aaron Adams and Liz Crain

  • smoked paprika
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  • kosher salt
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  • Show all ingredients...
  • Serves : 1 cup

  • EYB Comments

    Can substitute store-bought horseradish for fermented horseradish, aquafaba mayo with chickpea miso or store-bought vegan mayo with miso for miso sauce, and store-bought ketchup for tomato ketchup. You may use the Fermented horseradish recipe on page 161, the Miso sauce recipe on page 161, and the Tomato ketchup recipe on page 162.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought horseradish for fermented horseradish, aquafaba mayo with chickpea miso or store-bought vegan mayo with miso for miso sauce, and store-bought ketchup for tomato ketchup. You may use the Fermented horseradish recipe on page 161, the Miso sauce recipe on page 161, and the Tomato ketchup recipe on page 162.

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