Mustard caviar

Ingredients for 1 servings:

• 85 g mustard seeds
• 1 mulled wine bag
• 150 ml apple juice, naturally cloudy
• 60 ml apple cider vinegar, naturally cloudy
• 3 cm ginger
• 25 g raw sugar

Instructions

Working time approx. 5 minutes; Rest period approx. 14 days; Cooking/baking time approx. 15 minutes; Total time approx. 14 days 20 minutes

Slice the ginger. Bring the apple juice, ginger, sugar, and mulled wine bag to a boil. Boil for 5 minutes, then remove from the heat and let it steep for 10 minutes. Remove the tea bag and ginger. Add the vinegar and let it cool. The brew should be below 30 degrees Celsius, otherwise the mustard will become bitter. Add the mustard seeds, cover, and let ferment for 24 hours. Pour into clean jars. Let ferment for about 2 weeks. The seeds will crunch like caviar. Tip: Pairs well with cheese and fruit salad.