Fermented Yellow Mustard – Recipe
You have stumbled upon a recipe that Mike wrote. He did his own translation but his original words are – here– in Spanish. I asked Mike to do a recipe for our wedding anniversary and this is what he made.
When Nik invited me to write for the blog, i had no idea of what to share, took me a while to find a récipe that was easy for everyone and delicious without loosing my touch Spoiler alert: It’s fermented but it’s easy (don´t run! Nik won’t invite me again)
We never think about the amount of energy and time a quality product takes to make (no matter how simple it may be), I don’t only mean environmental energy, I mean the personal energy we deposit in our food. Like that simple but delicious meal grandma cooks and you crave every once in a while.
Kitchen can taste like your soul when you cook with love and there is no better recipe than this one to prove it. It may be simple but it’s full of attitude in every bite. Getting into the kitchen has been a wild journey that has changed the word self discovery in different ways.
Why and when do I cook? For who? Many questions, including the origin of my food and how it’s being treated in every stage.
Without taking it too far I realize that most of everyone’s favorite foods are highly processed (not gonna lie, they are delicious) but there is something that gets lost in the process and instead of being food, it becomes a soulless product. What’s the point of all this? Easy, the food we readily buy at the supermarket was probably created by an ancestor that had the word artesanal carved into his soul; yes to create the ketchup you love and the mustard you spread in your sandwich, someone had to grow a plant, harvest the fruit or seed, grind it, transformed and then put it in a jar.
Just to get an idea, it took me 45 minutes to grind 150 gr of mustard seeds in the Molcajete and the only thing I could think was that in the blending machine I´ll have it done in 2 minutes. Technology is our ally and it’s perfect for a lot of dishes and salsas (believe me i won’t survive 2 days without a blending machine in the restaurant) but there is something i can’t achieve with them when i compare it to slowfood and stone grinding (mortar/molcajete)
There are something I do know about this process: seeds and everything that gets stone ground activates their properties different than chopped or in the blending machine, slow process makes all properties interact different (not going too far on the science), another benefit from your food touching a stone is all the minerals that get released into your food (don´t worry molcajetes are made for human use), so it’s healthier for you. The last but not least is the texture, no matter what you grind with stone , the food gets more interesting (ingredients vary depending on the texture, so explore!). The mustard has got a peculiar texture like a hybrid of tahini and smashed chickpea; through the complexity of grinding textures are revealed and some of the mustard seeds can resemble hemp seeds for a third texture in the same recipe.
Back to the energy , this process requires a lot of dedication, no matter how good shape you are, stone grinding will sweat you out in ways no other kitchen artefact will (well, have you ever heard about metate?)
Therefore, if you want to prove your dedication or love to someone do as i say:
-100 gr whole mustard seeds (yellow)
-Apple Cider Vinegar (RAW)
-Sea salt (de la Salinera de Telchac Puerto, Yucatán)
-Sweet paprika (this one was from Hungaria)
-Peppercorns, whole or ground (5 peppercorns or a pinch is enough, but you can add as many as you like.)
-Filtered water (as needed)
I will like to add that the quality of ingredients used matters in recipes that are simple, they are full of variations of flavor depending on the zone they were grown, so don’t be scared to use your special condiments you bought on the other side of the world or to use the paprika your sister brought you from Hungry (thanks sis). Believe me they will go bad if you have them stored and you will not even enjoy them.
First things first (should have started here), we must ferment the seeds. You can skip these step by just hydritate the seeds for 30 minutes to an hr, but I highly recommend you ferment everything if you can.
Having fermented raw food will help not only on the healthy side by transforming the nutrients into more complex one but it will make everything taste better (umami).
Put in a glass Jar the mustard seeds, cover with the raw Apple cider vinegar (double the amount of seeds) add the sea salt and cover with a lid for at least 3 to 4 days (tropical zone), the vinegar must pass minimum 2 fingers over the top of the seeds (it will suck up all the liquids so you can add more vinegar on the way) . After it ferments you are ready to grind it with the rest of the condiments (if you are using whole pepper, grind it first) then add the rest of the condiments and do the magic, after 30 minutes of work you will see how the mustard paste starts to show up, if you are doing it by hand the texture will never be as smooth as you are used to (who cares right?)
Funny fact: the intense yellow color will be granted by turmeric, so if you want it more yellow feel free to use more (it adds a bit of flavor but nothing to worry about.)
The grinding process gets easier if you add liquids, no, too much Apple vinegar would not make it bad but if you don’t love that favor, add more wáter, add the paprika (2 tea spoons or more) and grind until you are tired, you will see how every minute matters. Also this time will make you rethink who you wanna share this mustard with, the only souls I thought of during this were my family and some close Friends. Yes, this mustard requires a lot but it’s worth it when you see your loved ones eating something delicious and full of love.
Even though I love to treat food as a science, sometimes food has to be an art, I’m sorry if this récipe doesn’t look standardized but trust me, it is better if you go by taste and add the condiments as you like, you will even feel more proud of you creation this way. Dont be afraid of putting to much of one of the ingredients (I tried for the science) and you cannot go bad on this one
At the end you will want to make more than hotdogs, sandwiches and hamburgers. I got inspired to make some dressings, pastas, tapas or anything! I even put it on maki sushi (the sushi cone)and it was gorgeous
Don’t be afraid of used it all, you definitely will want to make more and add other flavors like agave or maple syrup, at the end i’m sure your loved ones will love to share