Fermented Mustard
I love homemade fermented mustard, and it's so simple to make. All mustard is fermented, but if you make your own, it will be extra special. You can buy mustard seeds and grind them into powder for different flavors. Black mustard seeds are the most pungent. Brown mustard seeds are used mostly in Europe, and yellow and white mustard seeds have the mildest flavor. To grind them, use a mortar and pestle or a coffee grinder, cleaning it well when you’re done. You can also just use the already ground powder. Homemade mustard is the best!
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Servings: 2 cups
Ingredients
- ⅛ teaspoon Veggie Starter Culture – or you can use 2 tablespoons kefir whey
- 1½ cups mustard powder – or grind mustard seeds into powder for a pungent flavor
- ¾ cup filtered or spring water with minerals
- 1 whole lemon – juiced
- 1 teaspoon garlic powder – mashed (optional)
- 2 tablespoons honey – (optional)
- 2 teaspoons Celtic Sea Salt
- 1-2 tablespoons mustard seeds
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Instructions
- Mix all ingredients until well blended, adding more water if necessary.
- Place in 2 pint size jars and cap tightly, leaving a 1-inch head space at the top of the jar.
- Let sit at room temperature for 3 days, then transfer to refrigerator
- Optional: You can add extra mustard seeds for a stone-ground mustard
Notes
Mustard powder mixed with a liquid will produce a very smooth, but also hot, mustard. Japanese mustard is simply water and mustard blended together and served quickly.The heat of mustard is in the endosperm, the “meat” of the seed, not the hull. To cut the heat, you can mix a small amount of flour into the mustard. A mixture of powder and coarsely ground seeds produces a grainy mustard.
Storage note: This can be kept in a covered airtight jar in the refrigerator for up to three months.
