Have you ever thought of making your own mustard? Like the real thing?
I have. A couple of times, but I wasn’t sure how to go about it, until this beautiful recipe landed in my lap and of course I had to try it (and I did, see below).
The recipe according to the author is ridiculously simple: equal (volumetric) parts of mustard seeds and water, add salt and 1/4 part of an acidic fluid, which could be kombucha, sauerkraut liquid, vinegar or anything else in the same sour ball park.
Pour everything in one jar and leave on the table top. Supposedly for at least 7 days (up to 14 days). However, I had a full blown fermentation after 3 days, and had I not intervened, my kitchen would have been redecorated with mustard wall paper.. This is how it looked:
So I decided to move it to the fridge to lower the fermentation rate to spare myself from the impending wallpaper ‘upgrade’.
After another 7 days, I took out the jar, drained the culture through a sieve and blended the fermented mustard seeds (Oh, and a thumbs up: the smell was -not terribly unexpected- rather unpleasant). The consistency was thick (see below)
As for the tasting.. my mouth was on fire..
I’d say that’s a green light for home-made mustard 4ever!
Go try it!! It’s very well worth it!