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