Capacity-Building Projects

Miso Mustard

YIELD: 18-20 45 ml jars

10 cups120 g yellow mustard seed, whole
1 cup20 g brown mustard seed, whole
1/4 cup32 g mustard, dry ground
6 tbsp250 g apple cider vinegar
1/4 cup70 g miso paste
1/3 cup3 g salt
1/2 tsp200 g water
1/4 cup140 g honey
  1. Combine the mustard seeds, 200 g of the vinegar, and 100 g of the water in a plastic container.
  2. Cover and leave at room temperature for at least 18 hours until the mustard seeds are swollen and the liquid fully absorbed.
  3. Add 150 g of soaked mustard seeds, dry mustard, 100 g of vinegar and 50 g of water to a blender.
  4. Blend on high for 60 seconds until a smooth paste forms.
  5. Combine the paste with the remaining ingredients and soaked seeds in a sauce pot.
  6. Heat while stirring constantly to 82°C.
  7. Pour in 2 500 ml deli containers and refrigerate.