This is another recipe from Dearna - To her core. Thanks Dearna.
To see our shop listing for ingredients click on the 'shop' link.
Easy Lacto-Fermented Mustard
- 1/2 cup each brown and yellow mustard seeds shop
- 2/3 cup water
- 1/4 cup whey, kombucha or kefir
- 1/4 cup raw apple cider vinegar shop
- 1/2 Tbsp salt shop
- 2 tsp dry mustard powder
- 2 tsp dry mustard powder shop
Instructions
- Combine all ingredients in a glass jar and mix well. Cover and allow to sit for 2 to 3 days at room temperature, and out of direct sunlight.
- The ingredients will separate during the fermentation process - this is normal, just give it a little stir to combine the ingredients again.
- Taste after this time and when it tastes right to you, transfer to the fridge. It will continue to ferment in the fridge, but at a much slower rate. You can also blend the mustard in a food processor or blender at this point if you want it a bit smoother - you can either blend it entirely or just pulse a few times so that some of the seeds remain whole.
Notes
The mustard will last 3 – 6 months refrigerated.
