As far as I can tell there isn’t any mystical reason for eating gefilte fish with chrain, no kaballah about the fish being white as in mercy and the chrain being red as in judgment. The pairing is purely a matter of taste,-the sweetish relatively bland fish contrasting with the fiery sauce though it must be pointed out that German Jews eat their gefilte fish with mayonnaise.

Faithful readers will find it ironic that I’m following a recipe for doctored up frozen gefilte fish logs with one for home made chrain but I think that home made gefilte fish is more trouble than it’s worth while DIY chrain is quick work and it scores high on the taste dividends.

Unlike the commercial variety home made chrain is preservative free and as low in sugar as you make it.

Home made chrain the easy way

Boil 2-3 beets (depending on size) until very soft. Slip off skins and cut them into chunks

One stick of horseradish root (about 8 inches)

With a sharp knife peel it and cut it into chunks

Process together using the blade attachment

Add 1/4 cup vinegar, 1 tablespoon sugar (more if you like it sweet) and one teaspooon salt and voila-home made chrain. Keeps for two weeks in the fridge and can be frozen.

Best wishes to all my readers for a Shabbat Shalom especially those affected by Sandy.