All components (apart from the vinegar) should be hand- or food processor-shredded.
Take caution when grating the fresh horseradish. The gases produced by shredding can be rather potent.
Equal proportions of the aforementioned chopped and grated components, measured by volume, should fill a glass jar up to the halfway mark.
The next step is Fill the jar with raw vinegar.
Shut the door and shake hard. Afterward, add more vinegar if necessary. Mine is kept locked in the cabinet.
Shake or agitate the mixture once per day for two weeks, then strain it through a clean cloth or a strainer with a fine mesh. the leftovers to compost.
At room temperature, keep in a glass bottle with a dark finish. This has a very lengthy lifespan. It even becomes better with time.