Food process or blend all ingredients until thick.

Add to a jar with tightly sealed lid, leaving 1/2-1 inch head space.

Let ferment at room temp. for 3-5 days.

Transfer to refrigerator. Will keep for many months.

Process horseradish root, sea salt, and vinegar together in a food processor until finely chopped.(WARNING...this is VERY strong, so you might want to bring the food processor outside to save your lungs.)

Add a few Tablespoons water and blend until smooth. Add more water as needed to make a spreadable consistency.

Stir in the whey and the optional crème fraiche if you like creamy horseradish.

Transfer to a wide mouth pint jar, and cap with an airlock lid.

Ferment at room temperature for 5 days and transfer to refrigerator for a few days to let the flavors develop and the horseradish to mellow.

Store for up to 4 months

Remove the tips and seeds from the chillies. Place into a food processor, along with the garlic, salt and water and blend until a fine paste forms. Transfer mixture to a clean glass jar, screw the lid on loosely and leave in a warm place out of direct sunlight, for 3-5 days. After 3-5 days you should see little pockets of air, this means it’s ready. Transfer mixture to a blender, along with the vinegar and blend to a smooth paste. Pass through a sieve, and extract as much of the liquid as you can. Discard the solids and pour the chilli sauce into a glass jar. Refrigerate and use within a few months. Recipe adapted from My Darling Lemon Thyme.