100 g mustard seeds
Pour into 1 glass jar
Preferably use cider vinegar (raw and unpasteurized - gentler on the stomach)
80 ml water - 1/3 cup
1 teaspoon salt
Store 1 week away from light and humidity (fermenting the mustard seeds provides probiotics and releases the flavor)
But otherwise, you can also prepare it immediately (without the fermentation advantage)
mix the mustard seeds (it doesn't have to be smooth)
You need a heavy-duty blender or a heavy-duty food processor :)
Sometimes you will need to add 4-6 tbsp of water when blending (depending on the seeds )
Optional: add 1 teaspoon of turmeric (for color and for its benefits) ♥
You can eat it after 2-3 days
Second method to make mustard: 50 g of mustard powder
But I prefer the first version ( it's magic in terms of taste)
Sift the mustard powder
1/2 teaspoon coffee salt
1 tbsp apple cider vinegar (still the same as before)
About 4 tbsp lukewarm water (not hot, lukewarm) - mix between each tbsp of water
You can also have fun creating flavored mustards in different ways: white wine, shallot, pepper, fine herbs, grapes, honey, tarragon, etc.!