Recipe: Fermented Mustard
If you, or anyone in your family are big mustard eaters, this recipe is a gem. It's no wonder fermented mustard became a popular condiment, the flavors are rich and natural and you know you are eating something nourishing for your body.
Unfortunately, this healthy way of eating has been lost to modern canning techniques and using vinegar instead of lactic acid to preserve the food. Why? Because vinegar and preservatives makes the product shelf stable for years. Unfortunately the mass producers of mustard don't care about your health, that is up to you!
This recipe calls for 2 tablespoons of whey, we get ours after making yogurt from raw milk which we can buy in Utah (see how to drip whey from yogurt below). If you can't find a source of yogurt from grass fed beef, then add an extra tablespoon of salt instead and allow the mustard to sit for 3-4 days, instead of 2. The process of lacto-fermentation does not mean you require a dairy source to start the cultures, it refers to the process where lactobacilli proliferate in the presence of lactic acid.
1 cup ground mustard
1/2 cup filtered water
2 tablespoons of whey
2 teaspoons sea salt
juice of one lemon
1 clove garlic minced
1 tablespoon honey
2 tablespoons whole mustard seed
tip: if you do not use whey increase
the salt by 1 teaspoon.
Glass mason jar
Patience while it ferments
|1. Place all of the ingredients into a medium sized glass bowl
2. Blend by stirring until the ingredients are well mixed
3. Fill a cleaned and sterilized mason jar with the mixed ingredients, leaving a minimum of 1" of space below the lip of the jar. (I like to use 8 oz jars for mustard and ketchup)
|4. Fasten the lid tightly onto the jar and set it in a place that maintains room temperature for 2 days (3-4 days if you do not use whey)
5. transfer to cold storage, ideal is 40F or the warmest shelf in your fridge.
1. Put plain unsweetened yogurt into a clean dish cloth
2. Hang over a bowl for a few hours or until you have enough whey
3. Put any unused whey into a glass container and store in the fridge
4. Put the unused yogurt back into the fridge (note: this is how to make greek yogurt)
(1) Real Salt: A natural sea salt with more than 60 trace metals. http://www.realsalt.com