Stone-Ground Spicy Mustard
Ingredients
- 3/4 cup apple cider vinegar
- 1/2 cup yellow mustard seeds
- 1/3 cup brown mustard seeds
- 1/4 cup filtered water
- 1/4 cup raw honey
- 2 garlic cloves
- 1 Tbsp whey* (or could use kraut juice)
- 1 ½ tsp sea salt
Directions
- Combine apple cider vinegar, yellow mustard seeds, brown mustard seeds and water in a bowl
- Cover the bowl with a lid and let the mustard seeds absorb all the liquid (12 hours, or overnight)
- Add the mustard seeds, raw honey, garlic cloves, whey (or kraut juice) and sea salt to a food processor
- Pulse/process the mixture until it’s the consistency you like. It should be a little creamy but leaving some whole mustard seeds
- Transfer the mustard from the food processor to a clean jar
- Refrigerate for 3 days before using (allowing the flavors to meld)
* Whey is the liquid that you get when straining plain yogurt
- Take 6 ounces of plain yogurt and put it in a small strainer lined with a coffee filter.
- The whey will drip out of the yogurt leaving a thicker yogurt behind (that yogurt is still usable, just thicker)
Leave a comment