I made some mustard but it turned out bitter.
I saw similar question here but their case was a bit different than mine.
I used only small yellow seeds. Didn't use any dark ones.
Which is supposed to make my mustard mellow.
Here is the recipe I followed :
• yellow mustard seeds (1½ cup)
• water (2 cup)
• vinegar (¼ cup)
• salt (¾ tbsp)
▫ put everything into a mason jar
▫ let ferment for a week
▫ blend all well
The first thing that didn't go according to recipe was the water absorption.
It was supposed to suck up all the liquid and get swoll.
It only buffed a very little. And I'm left with half the jar liquid after a week.
Then, after I blended it,
it had a sour smell, very acidic taste. And of course, very bitter.
It tasted nothing like a mustard.
How do I salvage it?