Steve Kroll
Wine Guy
Just like homemade mustard, vinegar is pretty much required when you make your own horseradish as it actually serves to lessen the bite. It's also very crucial to add it at the right time. You don't want to wait any longer than 2 or 3 minutes after grinding the horseradish. The longer you wait, the hotter the horseradish becomes. Well, unless you like it that way.I like the idea of rice wine vinegar. Although I'm of EU descent I vastly prefer Asian ingredients in so many recipes. I guess the cider vinegar must be to add to the bite. (Rice wine vinegar is pretty mild.)
As for the type of vinegar, I don't think it matters that much as you aren't going taste it whole lot anyway. It's more there to prevent oxidation and help preserve the condiment. I've always used plain old distilled white vinegar myself.
Last edited: