This mustard variation is more sweet and less spicy than your average mustard. Perfect for salad dressings or to spread on bread.

Ingredients

Fermentation:

• 250g white mustard seeds
• 50g brown mustard seeds
• 450g water
• 50g apple vinegar
• 15g salt

Blending:

• 150g sugar
• 50g honey
• fermented mustard seeds

Instructions

Mix the fermentation ingredients in a jar and let it rest for three days in a warm environment. Do open up the jar once a day and mix everything so nothing bad can grow on top of it. Try to keep everything submerged in the water and, if possible, to not have single seeds stick to the glass above. Once the three days are over you can stop the fermentation by placing the mustard in the fridge.

You can enjoy the mustard as is or blend it together with the other listed ingredients to get a sweet mustard. Kremser senf usually is not totally smooth, so stop blenging while some seeds are still visible.

Kept cold the mustard usually holds up for months.

Next Time…

• try to use 50g more water during fermentation. The current amount is the bare minimum though a bit more will make blending easier.
• during blending, place about 1/5 of the mustard seeds to the side, blend the rest smooth and then add them again. Might be the better texture.