Mustard
This could not be easier but it does take a few days of hands-off counter time so plan in advance to make it. It is endlessly adaptable by the addition of other ingredients and by how much you blend it and/or let it sit out.
- 1/4 cup mustard seeds (I used 2T brown and 2T yellow mustard seeds)
- 1/4 cup vinegar (I used apple cider vinegar)
- 2 tablespoons other liquid (I used pale ale but other beers or wines, water or fruit juices work here)
- 1/2 teaspoon sweetener (I used a rounded 1/2t of brown sugar)
- 1/4 teaspoon salt (kosher or sea salt, to start, optional.)
- turmeric, allspice, tarragon, thyme, rosemary, chilis, ginger, garlic, horseradish, etc (all optional seasonings)
Mix the first 3 ingredients together and let sit on the counter, covered, for a minimum of 8 hours and up to 2 days.
Blend the ferment together and add the sweetener, salt and any other optional seasonings you like.
Blend to your desired consistency. Let sit, covered, on the counter to mellow for 0-2 days. If you like the way it tastes right away, pop it in the fridge right away. Is it a bitter? Leave it on the counter for a day or 2. The longer you leave it on the counter the less bitter it becomes but also the more spicy it becomes.
The amount listed here makes about 1 cup but it is easily adjusted (doubled, tripled, etc) for your needs.
