Making your own homemade fermented mustard is easy and delicious, and full of probiotics!
This basic recipe produces a traditional and spicy yellow mustard that you can customize to your taste. You’ll soon forget all about commercial mustard!
For good results, the quality of the seeds is essential. Whenever possible, choose organic mustard seeds.
Homemade Fermented Mustard Recipe
- 1 Airlock
- 1 Blender
- 150 g yellow mustard seeds
- 10 g salt
- 25 g fresh turmeric (or ½ tsp. turmeric powder)
- 1 clove minced garlic
- 310 - 375 ml water
- 1 teaspoon brine from a previous lacto-fermentation (or 1 pouch of commercial starter culture)
- In the 500ml jar, add the mustard seeds, salt, turmeric, garlic, and brine. Cover with water to fill the jar.
- Close the jar, install the airlock and let it ferment at room temperature for 5 to 10 days. Note: for a tangier mustard, let it ferment longer.
- Open the jar, filter the liquid, and set it aside.
Keep this delicious lacto-fermented mustard in the fridge.
Mustard can be forgotten in the fridge for several months; it will soften and lose its bitterness over time.
Spread generously on your hot dog, or with anything that looks nice with yellow!
Old-Fashioned Mustard Variation
To make old-fashioned mustard, replace half of the yellow mustard with brown or black mustard seeds.
After fermentation, only a few blasts in the blender are required to reach the desired consistency.
That’s it! A delicious traditional homemade mustard.