📝 About This Recipe
Unlock a depth of flavor that store-bought jars simply cannot replicate with this naturally fermented mustard. By allowing the mustard seeds to culture in a brine of raw honey and whey, you transform sharp, pungent seeds into a complex, effervescent condiment with a sophisticated tang. This method preserves the enzyme activity and beneficial bacteria, resulting in a vibrant yellow-gold paste that is as healthy as it is delicious.
🥗 Ingredients
The Mustard Base
- 1/2 cup Yellow mustard seeds (whole, organic preferred)
- 1/2 cup Brown or Black mustard seeds (for extra heat and texture)
- 1/4 cup Mustard powder (dry Colman's style for a smooth binder)
The Fermentation Liquid
- 3/4 cup Filtered water (chlorine-free to protect the culture)
- 1/4 cup Raw apple cider vinegar (containing 'the mother')
- 2 tablespoons Liquid whey (strained from live yogurt or kefir as a starter)
- 1 tablespoon Sea salt (non-iodized)
Aromatics and Sweetener
- 2 tablespoons Raw honey (to feed the bacteria and balance heat)
- 1 piece Garlic clove (grated into a fine paste)
- 1/2 teaspoon Turmeric powder (for a vibrant golden color)
- 1/8 teaspoon Ground allspice (adds a subtle warm undertone)
- 1/2 teaspoon Dried tarragon (crushed between fingers)
👨🍳 Instructions
-
1
In a clean glass quart-sized Mason jar, combine the yellow mustard seeds, brown mustard seeds, and mustard powder.
-
2
In a separate small bowl, whisk together the filtered water, sea salt, and raw honey until the salt and honey are fully dissolved.
-
3
Stir the liquid whey and the raw apple cider vinegar into the water mixture. This creates your 'active' brine.
-
4
Pour the liquid mixture over the mustard seeds in the jar. Add the grated garlic, turmeric, allspice, and dried tarragon.
-
5
Stir the mixture thoroughly with a non-reactive spoon (wood or plastic) to ensure all seeds are submerged and there are no dry air pockets.
-
6
Wipe the rim of the jar clean. Cover the jar with a breathable cloth secured with a rubber band, or a fermentation lid with an airlock.
-
7
Place the jar in a warm, dark spot in your kitchen (68-75°F) for 3 to 5 days. You will notice the seeds swelling as they absorb the liquid.
-
8
Check the jar daily. If the seeds have absorbed all the liquid and look dry on top, add a tablespoon of filtered water to keep them moist.
-
9
After 3 days, taste a few seeds. They should be softened and have a pleasant, slightly sour tang. If they are still very bitter, let them ferment for 2 more days.
-
10
Once fermented, pour the entire contents of the jar into a food processor or high-speed blender.
-
11
Pulse the mixture until you reach your desired consistency. For 'Stone-Ground' style, pulse briefly to leave many seeds whole. For a smoother paste, blend on high for 1-2 minutes.
-
12
Transfer the finished mustard into clean glass jars. Seal with airtight lids.
-
13
Place the jars in the refrigerator. The flavor will continue to mellow and develop over the next week. It will keep for up to 6 months chilled.
💡 Chef's Tips
Always use filtered water as chlorine can kill the beneficial bacteria needed for fermentation. If you don't have whey, you can substitute with an extra tablespoon of apple cider vinegar and a pinch more salt, though the fermentation may take longer. Be patient—freshly blended mustard can taste surprisingly bitter and sharp; the 'mellowing' period in the fridge is essential for the best flavor. Use a non-reactive glass or ceramic container, as the acidity and salt can leach chemicals from certain plastics or metals. For a spicier kick, increase the ratio of brown/black seeds to yellow seeds.
🍽️ Serving Suggestions
Slather onto a toasted sourdough Reuben sandwich with plenty of sauerkraut. Serve alongside a charcuterie board featuring sharp cheddar, cured meats, and cornichons. Whisk into a vinaigrette with olive oil and lemon for a probiotic salad dressing. Use as a crust for roasted rack of lamb or a thick-cut pork chop. Pair with soft pretzels and a cold German lager for an authentic pub experience.