Easy Homemade Fermented Mustard

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while being more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is less expensive.

In a one quart Mason jar, combine 3/4 cup (143 grams) of yellow mustard seeds and 3/4 cup (143 grams) of brown mustard seeds.

Add 1+(3/4) cup (425 ml) of room temperature filtered water to the jar.

Add 1/4 cup (50 grams) of whey to the mixture. (Whey can be from cheese making or made by adding lemon juice to milk and filtering out the whey.)

Add 1/4 cup (50 grams) of raw apple cider vinegar to the jar.

Add 3/4 Tbs (13 grams) of fine sea salt to the mixture.

Optionally, add 3/4 tsp (3 grams) of crushed grains of paradise, filtered through a fine mesh sieve.

Stir all the ingredients together in the jar.

Cap the jar loosely to allow gas to escape, and label the ferment.

Let the mixture sit at room temperature for three days, stirring daily.

After three days, taste the mustard. If desired, let it ferment for another day, but do not exceed four days.

Once fermented to taste, place the mustard in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary