Ingredients
Equipment
Method
- Combine the measured yellow and brown mustard seeds, apple cider vinegar and filtered water in a clean glass jar. Stir to wet the mixture evenly, then cover.
- Refrigerate the covered mixture for twenty-four hours to soak. Keep all of the liquid; do not drain or rinse the seeds.
- Transfer the entire soaked mixture, including its liquid, to the Ninja BN801 twenty-four-ounce cup with its correct blade assembly. Blend to a coarse mustard with visible seed pieces, or further for a finer paste. Stop and check the texture; follow the cup instructions and maximum fill line.
- Mix in the measured natural salt thoroughly, scraping down as needed. Keep the plain base unsweetened.
- Transfer to a clean covered glass jar and refrigerate for at least two days before serving. The sharp fresh flavor mellows during this rest. Date the jar and keep refrigerated.
Notes
Makes one batch. Keep all of the measured seeds and soaking liquid in the finished mustard. Weigh the seeds and measure the liquids as written.
Timing uses the preferred twenty-four-hour soak plus at least forty-eight hours refrigeration after blending. Allow about five minutes of hands-on work as a planning estimate. Total planning time is seventy-two hours and five minutes; allow extra handling time if needed. There is no cooking stage. Keep the covered soaking jar refrigerated for this preparation.
2× uses 100g yellow seeds, 50g brown seeds, 160ml cider vinegar, 120ml water and 1tsp salt. The soaking/chilling duration does not double. Respect jar capacity and the blender cup's maximum fill line; process in separate batches if needed.
Full GAPS after the ingredients are introduced; not early Intro or No-Plant GAPS. The plain base contains no added sweetener, dairy or eggs. For an optional sweetened version, mix in one teaspoon raw honey after blending at 1×, or two teaspoons at 2×, without changing the other amounts.
Keep covered and refrigerated. Use within three weeks and take portions with a clean utensil. This is not a canning or room-temperature storage recipe.