eat clean, eat green!
  • Home
  • Workshops
    • Hobart Workshops
    • Melbourne Workshops
    • Sydney Workshops
    • Free Class
    • Newsletter Signup
  • Recipes Blog
  • Events
  • Contact
  • Home
  • Workshops
    • Hobart Workshops
    • Melbourne Workshops
    • Sydney Workshops
    • Free Class
    • Newsletter Signup
  • Recipes Blog
  • Events
  • Contact

Radish Mustard

31/12/2015

0 Comments

 
Picture
I'm not a big mustard eater but I do like sharp tastes so once in a while it's just right. I also felt like making something I could give as gifts and mustard, being a pretty common food, seemed like a good choice. Who doesn't like home made preserves in jars?! In this case I felt that using the flavour and kick of radishes would be a good complement to the natural characteristics of mustard seeds. In addition I wanted to see if fermenting the mixture as a 'live' mustard would produce a good result.
In the end I was really happy with this; the mustard has lots of depth, good flavour and doesn't simply blow your nose off. It's complex and a little bit fruity actually. I have since tried making mustard this way with a few different seeds - see Variations at the end - and the results are still good. If you love your condiments, you could do worse than try making your own.

Ingredients
  • 1 Tbs radish seeds
  • 5 Tbs mustard seeds (yellow and/or black)
  • 1 cup water
  • 1/2 cup raw cider vinegar
  • 1 Tbs salt
Method
  1. Measure the radish and mustard seeds into a jar and cover with water. Leave overnight.
  2. Drain the soaked seeds. Measure 1/2 cup of raw cider vinegar and 1 cup of water into your jar and put the seeds back in. Cover loosely with a cloth and allow to sit at room temperature for a week.
  3. Pour off any excess liquid and reserve it. Tip the seeds from the jar into a blender and blend until becoming smooth; use as much of the liquid as you need to get a paste. Add the tablespoon of salt and blend through. I like to leave the mustard with a slightly chunky wholegrain look.
  4. Spoon into 2 small jars and refrigerate until needed. The flavour will continue to develop while the mustard is in the fridge.
Variations: Try adding a little ground turmeric when blending. Other seeds that I have used with success for this 'mixed mustard' method include green mung bean, buckwheat and fenugreek. 
Tip: Be sure to use food grade radish seeds for sprouting. DO NOT USE radish seeds for growing vegetables as they may have been treated with a fungicide. In Australia I get my radish (and other) sprouting seeds from Green Harvest.
Picture
While the seeds are fermenting, you may get a little pinkish tinge in the liquid. This is colour bleed from the radish seeds and is perfectly normal.
0 Comments



Leave a Reply.

    RSS Feed

    About

    We blog about once a month on vegan and food topics in and around Hobart.

    Archives

    March 2019
    August 2016
    June 2016
    May 2016
    March 2016
    February 2016
    December 2015
    October 2015
    August 2015
    July 2015
    April 2015
    February 2015
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    November 2013
    October 2013
    March 2013

    Categories

    All
    Baking
    Bbq
    Beans
    Canape
    Drinks
    Edible Weeds
    Fermenting
    Festive
    Gluten Free
    Gluten-free
    Grains
    Greens
    Mushroom
    Pickles
    Potato
    Quick
    Raw
    Salads
    Sourdough
    Sweets

    RSS Feed

Otis Beanery - a world of vegan cuisine: events, classes, tours and consulting
OTIS BEANERY
  • Home
  • Workshops
    • Hobart Workshops
    • Melbourne Workshops
    • Sydney Workshops
    • Free Class
    • Newsletter Signup
  • Recipes Blog
  • Events
  • Contact
  • Home
  • Workshops
    • Hobart Workshops
    • Melbourne Workshops
    • Sydney Workshops
    • Free Class
    • Newsletter Signup
  • Recipes Blog
  • Events
  • Contact
Networks: