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.
- 500ml glass jar
- 150g (approx. 3/4 cup) yellow mustard seeds
- 10g (2 teaspoons) salt
- 25g fresh turmeric or ½ tsp. turmeric powder
- 1 minced garlic clove
- 310 to 375ml (1 ¼ to 1 ½ cup) of water
- 1 tablespoon of brine from a previous lacto-fermentation or 1 pouch of commercial culture (see note)
Note: If your mustard seeds are not organic, add a source of lactic acid bacteria (brine, whey, commercial culture, etc.) to start fermentation.
- 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.
- In a blender or food processor, blend the ingredients, gradually adding the liquid until the optimal consistency is reached. Add water as needed. Variant: Replace part or all of the liquid with cider vinegar or white wine.
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!
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!
Old-Fashioned Mustard Variant
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.