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I bought the mustard on the left while at the Aachen Christmas markets and it came with a decorative paper cover thing so I didn’t see the lid when I bought it.

When I got it home and opened it up there was no seal like I would expect from a store bought container.

Also, mustard in the USA is normally “refrigerate after opening”.

So I went to the Metzgerei today for some chicken and saw they had the same stuff on the shelf so I figured I’d ask if they knew if I should refrigerate this or not.

Well, after a long and confusing conversation in which I still don’t know the answer, I felt obligated to buy another jar of mustard which he thought I was asking about (the one on the right).

So now I have 2 jars and I’m not at all sure if they need to be refrigerated and/or what kind of shelf life to expect from them.

Any thoughts?

Thanks in advance.

5 comments

  2. Put it in the fridge after opening. We dont have rules for everything and you will find people that dont put it in the fridge but i personally keep it safe on grocerys

  3. This is from the Monschauer Senfmühle, so “artisanal”. Usually you can keep them for about a year, but I would suggets using them faster. After opening those go in the fridge. On the bottom of the jars, there is a print with the best-before date.

  4. Mustard is literally used as a preserving agent. It usually doesn’t go bad for years and I’ve never put it in a fridge.

  5. Mustard (even artisanal) won’t go *bad* (as in give you food poisoning) if stored at room temperature, but as soon as it comes into contact with oxygen, the warmer you store it, the faster its poignancy deteriorates.

    The crockery container is supposed to help keep it cool-ish even when stored outside the fridge, but that depends on your local (or indoor) climate.

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