Condiments ·

Mostaza integral

Name: Wholegrain mustard
Prep time: 1 h
Total time: 1 h
Yield: 30
Cuisine: British
Ingredients: 100g (3.5 oz) yellow mustard seeds; 100g (3.5 oz) black mustard seeds; 1 tbsp mustard powder; 50ml (1.7 fl oz) sauerkraut juice; 50ml (1.7 fl oz) verjuice; 50ml (1.7 fl oz) apple cider vinegar; 1 tbsp cooking salt (kosher salt)

La mostaza es fuerte, picante y lo suficientemente fácil como para prepararla en casa. Ya sea que la uses para untar sándwiches, mezclarla con aderezos o darle un toque picante a tus carnes, este clásico versátil nunca decepciona.

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Servings

Prep time

1 hour

Cook time

0 minutes

Mustard is bold, sharp and easy enough to make your own at home. Whether you’re slathering it on sandwiches, mixing it into dressings, or giving your meats a tangy twist, this versatile classic never disappoints.

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Ingredients

100g (3.5 oz) yellow mustard seeds
100g (3.5 oz) black mustard seeds
1 tbsp mustard powder
50ml (1.7 fl oz) sauerkraut juice
50ml (1.7 fl oz) verjuice
50ml (1.7 fl oz) apple cider vinegar
1 tbsp cooking salt (kosher salt)

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Directions

Add all the mustard seeds to a mortar and pestle, and grind them for 7-8 minutes, or until they reach your desired consistency.
Next, add the salt and mustard powder, and mix thoroughly. Transfer the ground seeds and dry ingredients to a bowl, then add all the wet ingredients and mix well.
Place the mixture into a mason jar, leaving the lid loosely attached (if you tighten the lid too much, the jar may explode due to the fermentation process). Leave the jar in a cool, dark space at room temperature for 5 days to ferment.
After 5 days, your mustard is ready to use. Optionally, you can place it into a food processor for a smoother consistency. Once you have the mustard at your desired texture, store it in the fridge. It will keep for up to 1 month.