2
Capacity-Building Projects
Miso Mustard
YIELD: 18-20 45 ml jars
| 10 cups | 120 g yellow mustard seed, whole |
| 1 cup | 20 g brown mustard seed, whole |
| 1/4 cup | 32 g mustard, dry ground |
| 6 tbsp | 250 g apple cider vinegar |
| 1/4 cup | 70 g miso paste |
| 1/3 cup | 3 g salt |
| 1/2 tsp | 200 g water |
| 1/4 cup | 140 g honey |
- Combine the mustard seeds, 200 g of the vinegar, and 100 g of the water in a plastic container.
- Cover and leave at room temperature for at least 18 hours until the mustard seeds are swollen and the liquid fully absorbed.
- Add 150 g of soaked mustard seeds, dry mustard, 100 g of vinegar and 50 g of water to a blender.
- Blend on high for 60 seconds until a smooth paste forms.
- Combine the paste with the remaining ingredients and soaked seeds in a sauce pot.
- Heat while stirring constantly to 82°C.
- Pour in 2 500 ml deli containers and refrigerate.
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