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I made some mustard but it turned out bitter.
I saw similar question here but their case was a bit different than mine.

I used only small yellow seeds. Didn't use any dark ones.
Which is supposed to make my mustard mellow.

Here is the recipe I followed :

  • yellow mustard seeds (1½ cup)
  • water (2 cup)
  • vinegar (¼ cup)
  • salt (¾ tbsp)

  ▫ put everything into a mason jar
  ▫ let ferment for a week
  ▫ blend all well

The first thing that didn't go according to recipe was the water absorption. It was supposed to suck up all the liquid and get swoll.
It only buffed a very little. And I'm left with half the jar liquid after a week.

Then, after I blended it,
it had a sour smell, very acidic taste. And of course, very bitter.
It tasted nothing like a mustard.

How do I salvage it?

Roo Tenshi
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1 Answers1

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I do not think you can salvage anything here, since you already blended everything together. I would guess the mustard seeds are the culprit here - maybe they were too old? The recipes for mustard - particularly this one from seriouseatsI found on the quick follow along the same route (mustard seeds, water, vinegar, salt into a container, let ferment at room temperature, blend), so I think the basic process should work. Your recipe does however have a lot of extra water...maybe the environment was too watered down for fermentation to kick in, and you were left with extra liquid.

I suggest buying fresh mustard seeds and trying again.

John Doe
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