Three Lily Farm Blog

Forest and Farm to Table

Lacto Fermented Mustard

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


  1. Measure out the mustard seeds then partially grind in a mortar and pestle or blender.
  2. 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.
  3. 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.
  4. Once satisfied with the ferment, move to the fridge where it will keep for months.