We love condiments and always try to have a few to choose from. Making your own mustard is not only simple to do, it makes the store-bought varieties seem dull and boring.
Fermenting this zesty side adds a boost of beneficial bacteria and a bit more flavor. Play around with the ratio of mustard, vinegar, and honey to fit and please your taste buds.
Growing up, I was always a French's yellow mustard fan but have since developed a palate for a finer quality option. So, whole grain, dijon, yellow mustard, whats your favorite version?
Lacto Fermented Mustard
1 cup whole mustard seeds
2/3 cup water
4 tablespoons raw apple cider vinegar
3 tablespoons raw honey
1⁄4 cup whey
1 tablespoon prepared horseradish
1 teaspoon crushed kelp
1 teaspoon sea salt
- Measure out the mustard seeds then partially grind in a mortar and pestle or blender.
- Add the water, honey, and cider vinegar, continue to blend until a thick consistency. Place the mixture into a bowl then stir in the whey, horseradish, kelp, and sea salt. Mix thoroughly.
- Place the mustard seed mixture into a sterilized jar, cover tightly, then let sit at room temperature for 2-3 days. The mixture should begin to separate a bit and noticeable bubbles formed.
- Once satisfied with the ferment, move to the fridge where it will keep for months.