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 Mustard "Triple" on Cabbage Brine Recipe
Mustard cooked in pickle from sauerkraut. It is prepared from three components: mustard powder, whole and ground mustard seeds. Sharp, energetic. For those who love when mustard knocks out a tear.
Course Snacks Ideas
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Grind half of these mustard seeds in a coffee grinder, leave the rest untouched.
    Grind half of these mustard seeds in a coffee grinder, leave the rest untouched.
  2. Here they are, the three components of the future mustard: mustard powder, whole mustard seeds and ground mustard seeds.
    Here they are, the three components of the future mustard: mustard powder, whole mustard seeds and ground mustard seeds.
  3. Drain the brine from the sauerkraut, it turns out the most vigorous mustard! Strain it so that the cabbage pieces do not turn out.
    Drain the brine from the sauerkraut, it turns out the most vigorous mustard! Strain it so that the cabbage pieces do not turn out.
  4. Mix three mustard seeds with brine until the desired consistency is obtained, add sugar, mix again. I select the amount of brine "by eye", adjust the density according to my taste.
    Mix three mustard seeds with brine until the desired consistency is obtained, add sugar, mix again. I select the amount of brine "by eye", adjust the density according to my taste.
  5. Put the mustard in a jar, close the lid, leave it indoors for 8-12 hours (overnight), then put it in the refrigerator. About 2 months does not lose its sharpness.
    Put the mustard in a jar, close the lid, leave it indoors for 8-12 hours (overnight), then put it in the refrigerator. About 2 months does not lose its sharpness.
  6. Bon appetit
    Bon appetit
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