Making your own homemade fermented mustard is easy and delicious, and full of probiotics! This basic recipe produces a traditional and spicy yellow mustard.
1teaspoonbrine from a previous lacto-fermentation (or 1 pouch of commercial starter culture)
Steps
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.
Notes
Note: You can adjust this basic recipe to your taste. When mixing, you can add spices, herbs, or even honey fermented garlic for a delicious, probiotic-rich honey mustard. Feel free to explore!
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