After over a year I finally ran out of fermented mustard. Time for a new batch and several new variations. This time I opted for sweet mustard.

Ingredients

Fermentation

The base recipe is similar to my initial mustard recipe, though I reduced the brown mustard seeds to reduce the spiciness. For the fermentation you need:

• 450g water
• 50g brown mustard seeds
• 250g yellow mustard seeds
• 50g apple vinegar
• 14g salt

Others

The following ingredients are used in different mustard variations (see down below).

• cloves
• turmeric
• honey
• brown sugar
• dried tarragon

Instructions

Fermentation

For the fermentation mix all ingredients in a big jar. Let the mustard sit for 3 days. Stir it once or twice a day. This will ensure that the top seeds will not become dry. Also submersing the seeds will prevent mold from forming.

Mustard

Depending on what variation you want to make some steps in this instruction might be obsolete.

Start by grounding the clove. You have to ground it up front, or you will end up with pieces in your mustard. Next mix the water, honey and sugar until the sugar is fully resolved. You have to do this up front if you do not want to fully blend your mustard. Now add the fermented mustard seeds and the other ingredients such as turmeric and tarragon.

Depending on the variation only blend shortly in pulses to get a mild mustard or blend until smooth for a spicy one.

Mustard Variations

Starting with the fermented mustard base I usually make different variations, each with a 100g mustard base.

Blend Mustard (spicy)

This is the easiest variant. Just blend all ingredients together. However, note that this is by far the spiciest variation. The longer you blend the seeds the more spicy they will become. Also note that you need more water the finer you blend the seeds.

• 100g fermented mustard seeds
• 5g honey
• 15-25g sugar
• 0.8g dried tarragon
• 50g water
• 1/2 tsp turmeric (mostly for colour)
• 1pcs cloves (ground)

Sweet Mustard

If you are looking for a non-spicy sweet mustard this is the version for you. By only crushing (not blending) the seeds you will get amazing taste but way less spiciness.

Note that this recipe does use way less water and less sugar than the one before.

• 100g fermented mustard seeds
• 5g honey
• 5g sugar
• 0.8g dried tarragon
• 15g water
• 1/2 tsp turmeric (mostly for colour)
• 1pcs cloves (ground)

Sweet Mustard for Dressings

This version is perfect for salads. It is very sweet, and I would not recommend it for anything but making sauces or dressings. Its basically

• 100g fermented mustard seeds
• 5g honey
• 15g sugar
• 0.8g dried tarragon
• 15g water
• 1/2 tsp turmeric (mostly for colour)

Tips

• The finer you blend mustard seeds the spicier the mustard will get
• The finer you blend your mustard the more water you will need