Why ferment mustard? Because it is absolutely delicious, and takes your sandwiches and charcuterie boards to the next level. Plus, the apple cider vinegar in this recipe adds a healthy dose of probiotics and gut friendly bacteria. So, really the question should be, why not ferment mustard?
How to Make Fermented Mustard at HomeCourse: Fermented FoodsCuisine: GermanDifficulty: Easy
Like many other condiments, mustard can be fermented. You’ll love this recipe. This recipe calls for measuring in grams, which requires a kitchen scale. Don’t have one? This is the Escali Digital Food Scale that I use now. I love it!
100 grams mustard powder
75 mL apple cider vinegar
50 grams yellow mustard seeds
50 grams brown mustard seeds
50 mL sauerkraut brine
50 mL filtered water
5 grams sea salt
2 Tablespoons pure maple syrup or honey
2 Tablespoons horseradish
1 teaspoon garlic powder
1/4 teaspoon turmeric powder
- Wash and sanitize a small bowl and mason jar (a splash of cheap vodka will do the trick).
- Combine all of the ingredients in bowl. Stir until evenly combined.
- For smooth mustard, add contents to a blender or food processor and blend until smooth.
- Add the mustard mixture into the clean mason jar and secure a mason jar lid.
- Leave at room temperature for 48 hours.
- After 48 hours, stir the mustard. Replace the lid and move the jar to the refrigerator for 4 weeks to “slow ferment.”
- The mustard will become less bitter as time goes on in in the refrigerator. After 4 weeks, your mustard will be ready to enjoy!
- Don’t forget to take pictures and please share your creations with us @beniciafermentory