1, mustard powder with the right amount of warm water for blending, and then add white vinegar and sugar inside, white vinegar can stimulate the spicy taste inside the mustard powder, sugar can neutralize the taste and reduce the bitterness, and then cover the lid, placed in an environment of about 40 degrees Celsius, the fermentation of 2 to 3 hours will have no bitter taste.

2, first take the right amount of mustard powder inside the bowl, then add warm water and mix, there is a saying to avoid using boiling water to, otherwise it is easy to make mustard enzyme inactivation, so that the bitter taste will also rise.

3, after mixing into the inside with some white vinegar and sugar, white vinegar can stimulate the spicy mustard inside, and sugar can neutralize the taste, so that it is not too choking, reduce the bitter taste.

4, and then put it in the temperature of about 40 ℃, fermentation 2 ~ 3 hours, the temperature should not be too high, otherwise the same will make the mustard enzyme inactivation, so that when the fermentation is good, the mustard is not only no bitterness, but also full of spice, very flavorful.