Fermented Foods

How to Make Fermented Mustard at Home

Comments are Disabled

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.


  • 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!

Comments are closed.