Directions
- 1Prepare a 3% brine solution by mixing water and fine sea salt until dissolved.
- 2Remove the stalks from the chillies and cut them in half.
- 3In a jar, combine yellow and brown mustard seeds.
- 4Add the halved chillies to the jar.
- 5Pour the brine into the jar, ensuring the mustard seeds and chillies are fully submerged.
- 6Give everything a good mix.
- 7Seal the jar tightly and let it ferment for two weeks.
- 8After two weeks, strain the mixture through a sieve, reserving the brine.
- 9Place the strained mustard seeds and chillies into a blender.
- 10Reserve some mustard seeds.
- 11Blitz everything together until a thick paste consistency is formed.
- 12Add a little brine and cider vinegar to adjust the consistency and balance the flavors.
- 13Finally, add the reserved mustard seeds and give it a quick blitz to mix while maintaining the texture.
Ingredients
- 3 % water
- 1 fine sea salt
- 10 chillies
- 1 cup yellow mustard seeds
- 1 cup brown mustard seeds
- 1 cup brine
- 1 tbsp cider vinegar
Equipment
jarknifeblendersievemeasuring jugspoon
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