Fermented Mustard
A sharp fermented condiment with a very small carb load that brings life to meat dishes and cold snacks. Mustard seeds provide the signature pungency, while cucumber brine gives the flavor more depth. A little apple puree softens the heat without turning the sauce sweet.
Fermented mustard tastes deeper than a quick vinegar version because the seeds first hydrate and begin to work in a salty acidic environment. The result stays sharp, but the flavor becomes rounder and more layered.
Rinse the mustard seeds (150 g), cover them with water (300 g), and leave them at room temperature for 24 hours. Then add cucumber brine (20 g), apple cider vinegar (20 g), apple puree (50 g), erythritol (30 g), salt (5 g), khmeli-suneli (2 g), and olive oil (20 g).
Blend the mixture until it becomes smoother but still lively in texture. If you prefer a coarser mustard, stop earlier and leave some of the seeds partially intact.
Leave the finished mixture at room temperature for another 24 hours, then chill it. This mustard is especially good with meat, rich snacks, and homemade mayonnaise-based sauces.
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