Kasundi - Fermented Mustard Sauce
A unique mustard relish that is close to wasabi. Pungent and fiery.
Ingredients
- 1/2 c brown mustard seeds (100 gms)
- 1/4 c yellow mustard seeds (50 gms)
- 4 Thai green chillies (or according to taste)
- 1/4 c sauerkraut juice optional
- 1 c water
- 2 tsp salt
- 1/4 c mustard oil (or avocado oil /extra virgin olive oil)
Instructions
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Rinse the mustard seeds and drain
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Add mustard, green chilies and salt into a blender jar and blend until coarsely ground
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Add in the sauerkraut juice and the water and blend until smooth. (This can be as smooth as you like or you could leave it a bit coarse like I have)
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Place in a clean glass jar with a loosely fitted lid
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Place the jar in a warm/sunny spot in the house for at least 3 days
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After 3 days, pour the oil on top of the Kasundi and mix it in with a clean and dry silicone spatula.
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Place in the refrigerator for storage.
Recipe Notes
NOTES:- I use sauerkraut juice in this recipe. While it's not a traditional method, I feel this helps jumpstart the fermentation. If you do not have the sauerkraut juice ( the liquid in your sauerkraut), just add equivalent amount of water.