How to get rid of the bitterness in home-made mustard
I made an experiment, with tottaly different method and same ingredients.
The biggest change in bitterness is when seeds ground or whole, are soked in water. And there is no acid present.
1.) In bitter scenario I poured mixture of vinegar/water brine also all spices, sugar and salt over and made it ready mixture. It stayed bitter for long time.
2.) Not bitter ready to age scenario was that I added to the mix of seeds water from the recipe first and let it sit 24h. Than I added the rest of ingredients.
It would be great if someone can elaborate on this chemicaly.