Mustard is essential, especially during the summer. Whether you love to spread it on sandwiches, pour it over hot dogs or slather it onto hamburgers, mustard is a quintessential part of summer.
If you really want to impress your friends, make your own at home! It’s actually really simple, vegan, gluten-free, and totally delicious.
For homemade mustard, you obviously will be needing mustard seeds! A lot of people don’t know that mustard comes from a seed, which makes it one of the healthier condiments.
This mustard requires:
6 tablespoons of brown mustard seeds
5 tablespoons of yellow mustard seeds
2 tablespoons of kosher salt
1 tablespoon of yellow mustard powder
1/4 cup of apple cider vinegar
1/4 cup of white verjus or white wine vinegar
5 tablespoons of the juice from sauerkraut
Blend together the mustard seeds and then mix it with the mustard powder and salt.
For the wet liquids, you can keep them cold or room temperature for spicier mustard, but for one that’s milder, warm them slightly.
Then, mix them with the mustard mixture, pour it into a jar, and let it sit at room temperature for 1-7 days to thicken and ferment slightly.
Once it’s at the thickness you like, store it in your fridge for a couple of months at least.