2. The flavor improves after a couple of days in the fridge, although you could use the mustard right away if you must. Taking this basic recipe as a starting point, customize your mustard any way you like: Add herbs and spices before the overnight soak, or add honey when you pulverize it to make a sweet mustard, or add a little horseradish if you like your mustard hot. To make bright yellow mustard, stir in a small spoonful of turmeric.
3. Transfer the final product to a glass jar. It will keep in the fridge for weeks.
Reprinted from Making It by Kelly Coyne and Erik Knutzen. Copyright (c) 2010 by Kelly Coyne and Erik Knutzen. By permission of Rodale, Inc. Available wherever books are sold.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.