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RECIPE: LACTO-FERMENTED WHOLE GRAIN MUSTARD

Recipe: Lacto-Fermented Whole Grain Mustard

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Rated 3.8 stars by 10 users

This staple condiment is delicious and full of fermentation goodness when created with whey. Mix yellow and brown mustard seeds to create more or less sharpness in the mustard. Yellow mustard seeds have a milder flavor.


15 minutes

160 minutes

6



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.






 

INGREDIENTS:

  • 1 cup whole mustard seeds
  • 2/3 cup water
  • 1/4 cup raw apple cider vinegar
  • 2 Tbsp. raw honey or maple syrup
  • 1/4 cup whey
  • 2 Tbsp. sea salt
  • 1/4 cup fresh lemon juice (about two medium lemons)
  • 4 cloves garlic, crushed

INSTRUCTIONS:

  1. With a blender or food processor on pulse setting, >partially grind
  2. Add the water, vinegar, sweetener, whey, citrus juice, and spices to the blender and process for 1 minute.
  3. Place the mustard into glass jars leaving one inch of headroom. Cover the jars tightly.
  4. Place the jars on the counter to ferment at room temperature for 2 to 3 days.
  5. Transfer the jars to the refrigerator for storage and use as desired.


    download our lacto-fermentation guide and recipe book