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Fermented Mustard

By kendall hines

Dinner · Easy · 0 min · 8 ingredients

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!

Ingredients

  • ⅛ teaspoon Veggie Starter Culture
  • 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

Steps

  1. Mix all ingredients until well blended, adding more water if necessary.
  2. Place in 2 pint size jars and cap tightly, leaving a 1-inch head space at the top of the jar.
  3. Let sit at room temperature for 3 days, then transfer to refrigerator
  4. Optional: You can add extra mustard seeds for a stone-ground mustard

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