Posts tagged ‘homemade mustard’

November 4, 2013

lactose fermented mustard

fermenting mustard

This fermenting thing is pretty addictive, I have to warn you all!

Not only is it a easy, low energy way to put up food, it’s a brilliant way to add way more nutrients and health benefits to that food. You may have noticed I am kind of condiment crazy; I love the honey ale mustard that has become a staple in my family, we rely on my making endless batches of ketchup, HP sauce, hot saucechutney, even nutella and lemon curd. All of these things are better when they are homemade!

I recently attended a fabulous fermenting workshop and now knowing I can ferment many of the condiments I love, makes me even more happy to experiment. I know I said before how easy making mustard was… well now fermenting mustard makes it even easier to have nourishing condiments on the table. Check out how simple this is…

lactose fermented mustard

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October 2, 2012

honey cream ale mustard

Ooooh almost as exciting as making homemade ketchup, or homemade nutella, is mustard making … fancy grainy flavored mustard I might add! The whole process will leave you wondering why on earth you’d ever bother paying $10 for a jar of fancy mustard again! It takes two days, but has very few steps. I used the Food in Jars recipe for grainy white wine mustard, to guide me and ended up  tweaking it a little… which when canning is not recommended unless you keep the acid levels the same (which usually means NOT adding and extra veggies or tweaking the volume of acidic additions)

In a pot bring to a boil:

2 cups of cream ale

1 cup yellow mustard seeds

1/2 cup brown mustard seeds

Once boiling cover with lid and remove from heat, let sit overnight.

The next day process with 2 cups of hot water until your reach desired consistency of broken seeds.

(my food processor is kinda crap, so I wondered if I might have had better luck grinding some of the seeds in a mortar and pestle before the first boil… and I might try that next time)

Return to pot and heat to a boil along with these lovely flavor additions:

2 cups of apple cider vinegar

2/3 cup honey

2 tbsp garlic granules

1 tbsp sea salt

1 tbsp black pepper

1 tbsp chili flakes

2 tbsp lemon juice

Reduce heat to a simmer and allow to thicken for about 20 minutes.

Meanwhile sterilize your jars (this batch will yield 3 pints, or 6 lovely gift sized half pints)

Portion mustard into hot sterilized jars, and water bath process for 15 minutes.

* I was recently gifted some of these fabulous vintage jars by a fellow canner extraordinaire  (thanks Cindy), so I opted to fill this rubber gasket 1 L jar and keep it in the fridge rather than processing it. I did make a few extra jars for my sweet sister in law, who helped me get the mustard going the night before (thanks Dayna).