John Myers
Ingredients for 1 servings:
- 200 g mustard seeds, yellow
- 50 g beetroot, cooked
- 4 tsp salt, red Hawaiian salt
- 95 g honey
- 160 ml vinegar (beetroot vinegar)
- 140 ml vinegar (raspberry vinegar)
- 100 ml port wine
Instructions
Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes
a beautiful mustard in pink
Grind the mustard seeds into mustard flour in batches using an electric coffee grinder. Then combine the “liquor” with the other liquids, honey, and salt. Add the beetroot, mustard flour, and blend thoroughly with a hand blender. Heat briefly again at approximately 60 degrees Celsius or in a water bath, stir with a whisk, and let stand uncovered in the pot for up to 24 hours to allow fermentation to begin. Then pour into clean, tightly sealed jars and let stand for 2 to 3 weeks. The mustard will have a beautiful pink color. (I made the beetroot vinegar from boiled beetroot pieces and white vinegar; I had the pieces left over from a raspberry reduction from Christmas. The whole thing sat in my refrigerator for about 5 months. If you don’t have beetroot vinegar, you can substitute it with raspberry vinegar.)
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