Cultured (Lacto-fermented) Mustard

It's Monday again, and here is another cultured recipe!  This is cultured (or lacto-fermented) mustard.  It's so easy to make and SO yummy!  This was a huge hit with the hubby, especially when served on bratwurst.  We will never go back to store bought mustard again, especially since this is so inexpensive to make.

Adding ingredients to make my mustard

 I used this recipe that I found on the GNOWFGLINS website.  The only difference is in red print and it is that I added mustard seeds.

Ingredients:

• 1/2 cup mustard powder
• 3 tablespoons whey (OR whey from coconut milk kefir OR 2 tablespoons apple cider vinegar*)
• 2 tablespoons water (if using acv, use 3 tablespoons water)
• 3 tablespoons dried dill –OR– 5 tablespoons chopped fresh dill
• 3 to 5 tablespoons honey
• 1 teaspoon sea salt

(I added to this 2 Tbsp each of yellow and brown mustard seeds, and I used yogurt whey so this would be a fermented recipe.)

Add ingredients to a bowl. Stir well. Pour mustard into a jar. Cover tightly and leave on the counter for three days before moving it to the refrigerator. Enjoy!

*If using apple cider vinegar, this will not be lacto-fermented. Leave it out at room temperature for a few hours or a day, then move it to the refrigerator.

Completed mustard, ready to sit!

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