Senf ist kräftig, scharf und lässt sich ganz einfach zu Hause selbst herstellen. Ob Sie ihn auf Sandwiches streichen, in Dressings mischen oder Ihrem Fleisch eine würzige Note verleihen, dieser vielseitige Klassiker enttäuscht nie.
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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.
