| Cook Time | 60 minutes |
| Servings |
Ingredients
- 4 teaspoons Garlic powder
- 8 teaspoons Mustard (seeds)
- Broth
- 3 teaspoons Sugar
Ingredients
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Instructions
- Half of these mustard seeds grind in a coffee grinder, leave the rest intact.
- Here they are, the three components of the future mustard: mustard powder, whole mustard seeds and ground mustard seeds.
- Drain the pickle from the sauerkraut, it turns out the most vigorous mustard! Strain it, so as not to get pieces of cabbage.
- Mix the three mustards with brine until desired consistency is reached, add the sugar, stir again. The amount of brine I give "by eye", adjust the density to your liking.
- Mustard fold into a jar, close the lid, leave in the room for 8-12 hours (overnight), then remove to the refrigerator. About 2 months does not lose sharpness.
- Bon appetit
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