Chrain - The Bitter Bite of Freedom

Welcome to the world of Chrain — the quintessential Jewish condiment that is as sharp as it is delicious. More than just a sauce, Chrain carries real meaning. It brings a sense of bitterness to the table and a powerful reminder of our history.

But do not let that put you off. This is far from your average horseradish sauce. In our house, the more the family cries while eating it, the better it has turned out.

Traditionally, there are two types of Chrain: the classic white version and a vibrant red variety made with beetroot. In my family, we keep it old school — white Chrain all the way. It is quicker to prepare, packs a serious punch, and is guaranteed to wake up your taste buds.

A word of warning before you begin: work in a well-ventilated area and consider wearing goggles. The aroma of freshly grated horseradish is something to be experienced rather than described. It is all part of the process.

With each tear-inducing bite, we remember the past and celebrate freedom. This is the kind of recipe that becomes a family tradition — tears and all.

Ingredients

• 250g peeled horseradish

• 560ml white vinegar

• ½ cup sugar

• ½ tablespoon salt

  
  

Method

1. Peel the horseradish and finely grate it in a food processor.

2. Transfer into an airtight glass container.

3. Add the vinegar and stir to combine.

4. Add the sugar and salt.

5. Close the container immediately and shake well.

6. Leave to stand for a little while, then taste and adjust the salt and sugar if needed.

7. If the mixture is too thick, add a little more cold vinegar until you reach your preferred consistency.

8. Leave to stand overnight outside the fridge, then transfer to the fridge for storage.

   
   

Serve at your Seder table alongside gefilte fish, or any time you feel like a condiment with some real character.