Directions

Phase I - Fermentation

1. Make the brine by completely dissolving Celtic Sea Salt in filtered water. If you don’t have filtered water, you can bring tap water to a boil for at least one minute, dissolve the salt, and allow it to cool to room temperature.

2. Place mustard seeds into the Le Parfait jar first, then add in the rest of the ingredients.

3. Pour in the prepared brine and make sure that there’s at least 2” (5 cm) of brine above the top of the ingredients. Reserve any unused brine.
   

   (The mustard seeds will swell and increase in size as they ferment, therefore it’s necessary to have adequate brine covering them. Top it off with the unused brine if needed.)

4. Place ChouAmi on the jar according to directions.

5. Allow to ferment at room temperature for at least 10 days, or up to 3 weeks in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

Phase II - Making Mustard

1. Strain your fermented mustard seeds and ingredients, reserving the brine.

2. Place the ingredients in a blender. Add in about ¼ cup (59 ml) of the reserved brine.

3. Add in about one Tablespoon (15 ml) sweetener of choice, one Tablespoon (15 ml) of spirits, and no more than ½ teaspoon (2.5 ml) of spices or herbs to start.

4. Blend until smooth or a texture to your liking. If your blender is having a hard time because the content is too dry, add in more of the reserved brine until ingredients can be easily incorporated.

5. Taste your mustard at this point. Add in more flavorings, if desired.

6. When you have reached a taste profile that you like, stop! Keep in mind that the mustard will mellow out and become less hot over the next few days.

7. Transfer your mustard to a glass jar and store in the refrigerator. Consumed within 6 months.