Fermented Food Recipes

How to Make Fermented Mustard at Home


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 Home

Recipe by Kelsey ByeCourse: Fermented FoodsCuisine: GermanDifficulty: Easy


Prep time



Like many other condiments, mustard can be fermentedYou'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

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