Peel or scrub the horseradish with steel wool, cut it into 1 cm slices and mince in a mincer (small hole) or blend in a food processor.  If using a processor, add a cup of vinegar to the horseradish before you blend it otherwise the blades will stick!

Place the minced horseradish in a large plastic bowl, add the rest of the ingredients and mix well.

At this point you will have to call in the experts to taste for salt or extra sugar, but be careful because they'll all give you different opinions!

When the taste is just right, place the chrain into sterilised glass jars and add a little vinegar to cover the horseradish to prevent it from drying out.  Seal the jars with fresh seals.  Now you can wash your face and wait another six months before making chrain again!