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Horseradish is quite strong, so I recommend making this recipe outside. At least for the peeling and mixing. Otherwise, you may end up in tears!
Start by peeling the horseradish. Depending on how fresh it is, you may be able to use a peeler, but tough and gnarly horseradish root can be peeled with a knife. Rinse the root after peeling.
Coarsely chop the root, then place the chunks in a food processor or blender. Grind until the horseradish is finely diced.
Measure two cups of loosely packed horseradish root into a bowl. Stir in the salt.
Pack the salted horseradish into a small jar. Pour over the cider vinegar. You need just enough to fully submerge the horseradish (¾ cup to 1 cup).
Place the jar in a dark cupboard and leave it to ferment for at least 5 days and up to 4 weeks.
After fermenting, cap with an air-tight lid and store in the refrigerator. Use within 6 months