Chrain - The Bitter Bite of Freedom
Welcome to the world of Chrain – the quintessential Jewish condiment that's as bitter as it is delicious. Chrain brings a sense of bitterness and a powerful reminder of our past. But don't worry, this isn't your average horseradish sauce – the more your family cries while eating it, the better it is!
Traditionally, there are two types of Chrain - the classic white kind and the vibrant and colourful red version that includes beetroot. But in my family, we like to keep it old school with the classic white version. It's quicker to prepare and packs a punch that's sure to wake up your taste buds in no time.
As you prepare the Chrain, you'll want to be sure to wear your protective goggles and work in a well-ventilated area. The pungent aroma can be overwhelming, but it's all part of the experience.
With each tear-inducing bite of Chrain, we remember our past and celebrate our freedom.
So get ready to add some zing to your Seder with this delightful condiment. Chrain will become your family's new favourite tradition – tears and all!
RECIPE:
250g peeled horseradish
560ml white vinegar
½ cup sugar
½ tablespoon salt
Peel the horseradish and finely grate in a food processor. Transfer into an airtight glass container. Add the vinegar and mix. Add the sugar and salt. Close the glass container immediately and shake. Let it stand a little while and adjust the salt and sugar if necessary. If too thick, add some more cold vinegar. Let stand overnight outside the fridge, and then store in the fridge.
