A long time ago I looked at the ingredients on the back of a mustard bottle because I felt brave enough that I could make my own. I read the ingredients, found them all in my cupboards and began my experiment.
Long story short, it was awful and I gave up the idea until earlier this December while perusing the different fermenting groups on social media. People were making their own mustard and showing me how it was really done as well as how easy it was.
Could it be true?
Could I finally make my own mustard?
There are a few ways you can make your mustard which I'll get ito a bit later. For now I'm going to share the way that I did mine and then you can decide for yourself which way you choose to make yours. I can assure you that now that I've done up this first batch, I will be trying a few more variations to see which we all like better.
1st Step Mustard Ingredients
I didn't measure how much mustard. Like most recipes, even if I am new to them and depending on the difficulty, I will just wing it.
This recipe was extra fun for me because I got to use everything that I have made myself as enhancers.
At first all you need is:
For 3 weeks I let my mustard seeds soak in kombucha that was not quite yet turned to vinegar so that it would have some sugar content as well as the fermented starter. It would sour on it's own.
I poured enough kombucha over the seeds to cover them and with room at the top for the swelling of the seeds. I found I needed to top up the batch only a few times in the first week.
I stirred every day at least once a day but sometimes twice.
I let this brew sit a total of 27 days before blending .
What Others Soak Their Seeds In
I was keen on having my seeds soak enough to ferment and create it's own vinegar. Within 6 days the seeds changed into a rich dark yellow.
It wasn't until the end of week three and the beginning of week four that it soured enough and still I had my own ideas of what I was going to do next.
I started the mustard a few days after the New Moon in November and today, on the New Moon, I began my task.
I added about a tablespoon of celtic sea salt and a cup of apple cider vinegar.
I blended my blender for the last time in doing this recipe. It's finally time I invest in a much better machine to do the works I leap into!
I don't have a picture of that blend, just the final product. The reason I have no pictures?
Well, to be honest, I got carried away.
Tweaking the Mustard
It tasted like mustard. Better than regular store-bought mustard but, meh, it was just mustard to me. I like good deli mustards and grain mustards with spice and honey. What to do, what to do?
When I was making my fermented hot pepper and garlic sauce, now named Black Market Burn, I took some of the fibres from one batch that I had strained and added it to some really yummy organic unpasteurized honey. It's been infusing in my pantry since August.
Once again, I have no picture of that blend because I was in inspired-kitchen-alchemist mode and I was just working my magic!
It was tasty but still not where I needed to be. What can I say? I'm picky about my foods! I like to play around in the kitchen and experiment and I knew I was onto something really good!
The honey, mixed with the fermented garlic-hot pepper goodness was really tasty, as I said. It gave the mustard something special but I still had something that I was missing.
My friend Roxie had done some of her own mustard earlier in the month and she had added horseraddish to her ferment with the seeds. I really wanted to do the same but apparently not badly enough because I never got to it.
Off to the pantry I go look to see what I can find.
The perfect blend of many different ingredients and flavours! Wow! I had to at least try it!
Who knew fire cider would be the secret ingredient to a really amazing mustard.
To recap on what's in this lovely concoction:
Raw apple cider vinegar
Raw, organic honey
fresh rosemary & thyme
I strained about 3 tablespoons of the fibres from an infusion I started at the beginning of 2016, added it to the mustard that I had already added the hot pepper-garlic honey to, and blended it fully.
The result is beautiful.
Hot Honey Mustard Success
All I can say is that I had no idea what I was doing when I started this mustard-making quest until I got to the blending part and then suddenly all of my culinary instincts kicked in and they seemed to know exactly what I needed to do because this has to be some of the best mustard I have ever tasted. It's fresh and have such a bold flavour. Completly unlike anything I've ever tasted but not so different that it's not mustard.
This was a true test for me and I just trusted that I was going to get it the way I wanted it if I just listened to my instincts. I'm really glad I did.
I'm a bit sad that I made the rest of the ham into a stew for tonight. A nice ham sandwhich with some hot honey mustard sounds delicious. Guess I'll have to let the flavours sit a bit longer to really get a feel for it. Oh and think about hot honey mustard chicken! Honey mustard tossed thick noodles with stirfried veggies! Oh my goodness I can't wait!
The next batch I do is going to be with a nice stout beer soak and I have other ideas going on in this foodie mind of mine. There will be more mustard related posts and recipes coming in 2017.
Yes, yes there will be. And they're going to be delicious!
Now, who wants some?
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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Your medicine is in the woods.
Your pharmacy is in your kitchen.