Homemade Mustard with Horseradish

Mustard recipes are pretty easy to customize at home based on whatever flavors are interesting to you.  In this recipe, spicy grated horseradish and toasted caraway seeds are added to the fermented mustard product.  

Prep time: 30 minutes

Fermentation Duration: Approximately 4 days at room temperature (~65F).

Serves: 20

Note: The mustard will initially appear to be slightly watery and thin when it is first mixed.  This is normal, as the mustard will thicken up over the course of the next few days and after it is fully blended.  While you can make this recipe using only black mustard seeds, note that your final mustard product will be a bit spicier and a tad bit more bitter.  I enjoy using a blend of the yellow and black mustard seeds when making my own versions at home, both for flavor and aesthetic appeal.  

The turmeric used in the recipe below doesn’t add a ton of extra flavor, as the quantity used here is quite small.  The turmeric is included mostly for that brighter yellow color that it gives the final mustard, and it’s good for you!

In terms of the sweetener below, you can use honey, maple syrup, white granulated sugar, sorghum, really whatever you like.  Try experimenting with different sweeteners and note how they impact the mustard’s final flavor.