Hello everyone, greetings for Brazil!
A few weeks ago I started to figured out how to make mustard form the scratch
Trying several different internet recepies, but after several batches, all ends with a WAY TOO bitter taste, or, if not bitter, its too spicy ( I always wait a few days before trying).
Im lost and dont know what to do.
The same happends with warm water
The basic process here is:
1 cup yellow seeds
1 cup water
1 cup vinager ( sometimes apple cider, sometimes white wine vinager )
salt
24h soaking > blending > canning > 3 to 4 days rest > taste > cry a lot
What am I doing wrong ?
Tnks
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