Fermented Mustard Seeds
Fermenting mustard seeds offers an opportunity to transform their flavor profile, reducing bitterness while enhancing richness.
For effective fermentation, a salt concentration of 7% in relation to 100 g of water is recommended, spanning a duration of approximately 14 days minimum.
During this period, a potent sulfuric aroma is released; however, it dissipates completely by the time the final product is attained.
The resulting mustard seeds possess a satisfying crunch and a delightful taste, making them an excellent addition to salads, sandwiches, or various cooked dishes. These flavorful fermented seeds serve as the foundation for a unique and savory fermented mustard spread. After fermentation, the drained mustard seeds can be kept in the refrigerator for months.
Green salad with mustard seeds vinaigrette
Ingredients
·Mustard seeds (preferably brown)
·water
·Salt
Preparation
Put the mustard seeds in a jar. Leave a few centimetres headspace.
Prepare a brine solution at a concentration of 7% (7 g salt to 100 g water).
Add the brine to cover about 1 cm above the mustard seeds.
Close the jar tightly..
For the first 3-4 days, open the jar to release the generated gas once a day. (The mustard seeds in the fermentation process may have a strong odour, reminiscent of sulfur - no need to shy away or throw away, just continue the process)
After 14-28 days the seeds are ready to use.
wash the mustard seeds and drain well
store in an airtight container in the fridge. the mustard seeds will keep for months.