Ingredients
Mustard Base Ingredients
- 50 Grams Yellow Mustard Seeds
- 50 Grams Brown Mustard Seeds
- 50 Grams Mustard Powder
- 50 Milliliters Sauerkraut Brine
- 75 Milliliters Vinegar*
- 50 Milliliters Filtered Water
- 12 Grams Sea Salt
- 2 Tablespoons Honey
- 1 Tablespoons Horseradish
Spices For German Mustard
- 1/8 Teaspoon Cinnamon, ground
- 1/4 Teaspoon Tarragon, ground
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
Spices For Regular Mustard
- 1 Teaspoon Garlic Powder
- 1/4 Teaspoon Turmeric Powder
Instructions
- In a clean bowl, combine all of the mustard base ingredients. Stir until evenly combined.
- Choose which spices to use, either the combination for german mustard or the combination for regular mustard.
- Mix in the spices until evenly combined.
- Add the contents to a blender or food processor. For smooth mustard, blend until smooth. For course mustard, just pulse in the blender.
- Add the mustard mixture into a clean mason jar.
- Secure the lid and leave at room temperature for 48 hours.
- After 48 hours, stir the mustard, replace the lid, and store the jar in the fridge for 4 weeks. This is a slow cold fermentation, aka the aging process. This process will eliminate the initial bitter flavor of the mustard.
- After 4 weeks you can use the mustard on sandwiches, on burgers, in salad dressing recipes, etc.
- Store for up to 6 months in the fridge.
