Fermented Mustard Recipe
This spicy, tart fermented mustard is delicious on sourdough with aged cheese. Only five minutes to make, ready in three days.
Servings: 16 servings
Calories: 33kcal
Equipment
- Quart-sized Jar
Ingredients
- ¼ cup whole brown mustard seeds
- ¼ cup whole yellow mustard seeds
- 2 tablespoons yellow mustard seed powder
- 1 tablespoon fine sea salt
- ½ cup cold water
- ¼ cup starter culture (see note)
- ¼ cup white wine vinegar
- 1 teaspoon honey
Instructions
- Grind the mustard seeds coarsely in a spice grinder, just enough to crack them. Pour them into a pint-sized jar. Then stir in the mustard powder, salt, water and starter culture.
- Seal the jar tightly, and then let the mustard ferment for 3 days at room temperature.
- Uncover the jar, stir in the vinegar and honey, and then it to the fridge, where it will keep about 6 months.
Nutrition
Calories: 33kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
