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Mustard "Triple" on Cabbage Brine Recipe
Mustard, cooked on brine from sauerkraut. It is prepared from three components: mustard powder, whole and ground mustard seeds. Sharp, vigorous. For those who love when mustard knocks out a tear.
Course Snacks
Cuisine Austrian
Cook Time 60 minutes
Servings
Ingredients
Course Snacks
Cuisine Austrian
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Half of these mustard seeds grind in a coffee grinder, leave the rest intact.
    Half of these mustard seeds grind in a coffee grinder, leave the rest intact.
  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 pickle from the sauerkraut, it turns out the most vigorous mustard! Strain it, so as not to get pieces of cabbage.
    Drain the pickle from the sauerkraut, it turns out the most vigorous mustard! Strain it, so as not to get pieces of cabbage.
  4. 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.
    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.
  5. 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.
    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.
  6. Bon appetit
    Bon appetit

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