Great recipe. I tweaked for GF by using ACV, plus I used Himalayan sea salt. My only problem is that it isn't hot enough. I allowed it to sit for 4 minutes, thinking it would be good and powerful, but it's not. Of course, that could be a matter of preference--horseradish isn't hot enough if it doesn't make my brain explode and my eyeballs pop out of their sockets. The root was super fresh--hubby dug it up just moments before we started. I wonder how long I need to wait before adding vinegar to get it really hot? Anybody?
