When I made the wasabi mustard, I wrote about it in this blog post.
You may recall that when I decided I wanted to make a fermented mustard, the recipe called for 3 cups of mustard seeds and I didn’t think I had that many mustard seeds because I usually buy a small container in the spice area of the grocery store. Then I remembered I had a big bag of wasabi mustard seeds I had bought for sprouting. I ordered those from Mumm’s Sprouting Seeds. I was very apprehensive about using wasabi mustard seeds but when I asked for opinions on a fermenting group, everyone encouraged me to do it. I’m so glad I did.
Normally, I’m not a mustard lover. I never used it on my hamburger or sandwiches but this stuff . . I can’t get enough of it. I have almost stopped using mayo and am using mostly mustard.
It definitely has a bite to it and if you get too big of a bite, you feel it! But it is so good . . I almost feel like it’s a bit addicting. I think about it more than anyone should be thinking about mustard! 🙂
I ordered brown mustard seeds to try making the fermented mustard with those but I can’t imagine that we’d like that as well or better than we like the wasabi mustard.