A little over a month ago, I was reading about fermented mustard and I thought . . I’d like to try that. But, you know that I want to try everything. The recipe I found called for three cups of mustard seeds. Three cups? Who has three cups of mustard seeds? This was just a couple of days after we decided we weren’t going anywhere because of the virus. Then, I remembered I do have three cups of mustard seeds. I had about 6 cups of mustard seeds. I had recently ordered a good sized bag for sprouting so I went and found them but . . they were wasabi mustard seeds.
I thought they might be too spicy but I was willing to try. This is basically the recipe I used, but I never follow a recipe 100%.
It needed to sit at least one month and yesterday was the end of that month so today I made mustard.
They really aren’t so orange. The color of it all in the jar was right. I drained off the fermenting liquid and thought I could use the immersion blender but that wasn’t working so I had to use the blender.
I added a bit of apple cider vinegar to get it the consistency I wanted. Some people like theirs a bit runny so they can use a squeeze bottle but we’ll use a knife and spread ours so I didn’t want it runny.
It made about two quarts of processed mustard. On one hand, I feel like that’s enough mustard for a long time but I keep trying to think of what I can make that needs mustard. I hardly ever add mustard to burgers or sandwiches but I think I’ll be using a lot of this. It seems kind of addicting.
I’m already thinking of a honey mustard salad dressing!