WholeGrain Mustard

Looking for a simple but impressive project? Wholegrain mustard is the way to go!

This is surprisingly easy to make, and you only a handful of ingredients and a few days of patience. Let's get going!

Ingredients:

- 7 tablespoons brown mustard seeds

- 7 tablespoons yellow mustard seeds

- 1 tablespoon ground mustard

- 1/3 cup verjuice

- 1/3 cup apple cider vinegar

- Some water if needed

Method:

- Combine your yellow and brown mustard seeds, and use a mortar and pestle or pulse in a food processor/spice grinder to medium coarseness. You don't want to turn the seeds into powder, you just want them slightly broken up.

- Add the brown and yellow mustard seeds to your ground mustard in a medium mixing bowl, then add in your verjuice and apple cider vinegar. Mix until combined. If you like a spicy mustard, add your liquids in cold. If you want a milder mustard, heat your liquids on the stove and add to your mustard seeds while still warm.

- At this point, your mustard may look a little runny, but thats okay! It'll absorb the liquid over time. Just keep an eye on it, if it looks too dry add a small amount of water at a time until the desired consistency is achieved.

- Move your mustard mix from a bowl into a sealable jar, I used a Kilner 0.5L clip top jar. Seal and leave on the shelf at room temperature for up to a week.

- Check it every day, with your nose and your eyes! If it looks a bit dry, add some extra water. If you add too much water, just pour any extra off once it's finished maturing! You'll know when it's matured when it loses its vinegary smell, and starts to smell spicy.

- Once finished maturing, store in the fridge for 6 months!