Horseradish, Apple, And Beetroot Relish

MAKES: ABOUT 1 QUART

INGREDIENTS:

• 2 pounds apples, cored and cut into large chunks
• 2½ pounds beets, peeled and cut into large chunks
• 1 pound horseradish, peeled and cut into large chunks
• 2 tablespoons finely ground unrefined sea salt, plus more as needed

INSTRUCTIONS:

1. Shred the apples, beets, and horseradish in a food processor fitted with the shredding disk in batches.
2. Transfer the shreds to a large mixing bowl, stir in the salt, and knead for about 3 minutes to break up the fruit and roots.
3. Cup by cup, transfer the mixture to a quart-size crock and pound it down with a wooden dowel or spoon until it releases its juice.
4. Continue packing the crock until the roots and apple mixture are exhausted and the brine created by the juice and salt completely submerges the relish.
5. Seal the crock and place it in a warm spot in your kitchen where it will ferment.
6. Check the crock periodically to ensure that the relish remains submerged in brine. If it does not remain submerged, whisk 1 teaspoon of unrefined sea salt into 1 cup of water and pour this over your relish.
7. After about 10 days, taste the relish. If you prefer a sourer flavor, let it ferment 5 to 7 days further.
8. Transfer the relish to the refrigerator or other cold storage when it has reached a flavor to your liking.
9. The relish should keep for 6 months or longer.