Homemade sugar-free horseradish
Fiber and a sharp flavor make this homemade preserve vivid with very few carbohydrates. A sweetener softens the bite without changing the basic method.
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Servings: 10 (1 serving ≈ 67 gram)
Digestion time: 2 hour
Soak horseradish (500 g) for 24 hours so it becomes less fibrous.
Drain it, mince the horseradish finely, and work in a well-ventilated room.
Pour boiling water (100 g) over the minced horseradish, add table salt (15 g) and allulose (8 g), then pour in apple cider vinegar (50 g).
Mix the preserve, squeeze out excess water, transfer the horseradish to clean jars, and refrigerate.
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