Mustard is bold, sharp and easy enough to make your own at home. Whether you’re slathering it on sandwiches, mixing it into dressings, or giving your meats a tangy twist, this versatile classic never disappoints.
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Category
Lunch
Servings
30
Prep time
1 hour
Cook time
0 minutes
Mustard is bold, sharp and easy enough to make your own at home. Whether you’re slathering it on sandwiches, mixing it into dressings, or giving your meats a tangy twist, this versatile classic never disappoints.
Ingredients
- 100g (3.5 oz) yellow mustard seeds
- 100g (3.5 oz) black mustard seeds
- 1 tbsp mustard powder
- 50ml (1.7 fl oz) sauerkraut juice
- 50ml (1.7 fl oz) verjuice
- 50ml (1.7 fl oz) apple cider vinegar
- 1 tbsp cooking salt (kosher salt)
Directions
Add all the mustard seeds to a mortar and pestle, and grind them for 7-8 minutes, or until they reach your desired consistency.
- Next, add the salt and mustard powder, and mix thoroughly. Transfer the ground seeds and dry ingredients to a bowl, then add all the wet ingredients and mix well.
- Place the mixture into a mason jar, leaving the lid loosely attached (if you tighten the lid too much, the jar may explode due to the fermentation process). Leave the jar in a cool, dark space at room temperature for 5 days to ferment.
- After 5 days, your mustard is ready to use. Optionally, you can place it into a food processor for a smoother consistency. Once you have the mustard at your desired texture, store it in the fridge. It will keep for up to 1 month.
