Homemade Mustard

Steps

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1. 1
   Pour 190g of mustard seeds into a large glass jar.
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2. 2
   Add 150ml of mineral water. The water activates lactic acid bacteria and promotes fermentation.
   ▶ ≈0:32
3. 3
   Pour in 150ml of apple cider vinegar—you may substitute with other vinegars if preferred.
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4. 4
   Add 1 tablespoon of salt and stir everything together with a spatula.
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5. 5
   Close the jar and shake for a few seconds to mix everything well.
   ▶ ≈1:08
6. 6
   Scrape the sides of the jar thoroughly to ensure every mustard seed is submerged in the liquid—this is essential for proper fermentation.
   ▶ ≈1:16
7. 7
   Seal the jar and refrigerate for at least 72 hours. Longer fermentation times (even several months) will develop deeper, better flavor.
   ▶ ≈1:27
8. 8
   After 3 days of fermentation, use a blender to puree the mixture. Three days is the minimum; waiting longer yields better flavor.
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9. 9
   Blend thoroughly and frequently scrape the sides to ensure all mustard seeds are fully incorporated and the texture is homogeneous.
   ▶ ≈2:01
10. 10
    Add 1/2 teaspoon of turmeric for flavor and color. You may also customize with spices, garlic, onions, or honey to your taste.
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11. 11
    Take regular breaks during blending to prevent the blender motor from overheating. Continue scraping the sides frequently.
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12. 12
    If the mixture is too thick, gradually add a little water or vinegar until the desired consistency is reached. Water is recommended over vinegar.
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13. 13
    Remember: more liquid makes milder mustard; less liquid makes it stronger. Adjust the liquid quantity to your preference rather than following exact measurements.
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14. 14
    To extend shelf life, sterilize the jars before filling them with mustard.
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15. 15
    Fill the jars with mustard and refrigerate for at least 1–2 weeks to allow the flavors to fully develop before serving.
    ▶ ≈3:11
16. 16
    Homemade mustard keeps for a very long time when properly stored.
    ▶ ≈3:21