Homemade Mustard With Probiotic Punch

by Sarah TheHealthyHomeEconomist March 25, 2012

Mustard is an ancient spice used traditionally all over the world for both culinary and medicinal purposes.

In Ancient Egypt, mustard was used as respiratory therapy and later, in the Middle Ages, asthma was treated with this pungent, sulphur containing seed. The English physician Herberden also advised the use of mustard seed for the treatment of asthma (Nourishing Traditions).

When the mustard seed is ground, compounds released from the sugar molecule have a strong odor and a subsequently irritating effect on any skin or mucous membranes that come in contact.  This may explain its traditional use for respiratory ailments given its almost homeopathic effect on the sinuses and lungs.

When used as a condiment, mustard is usually something people either very much enjoy or totally avoid. There doesn’t seem to be much middle ground when it comes to mustard!

While decent quality organic mustards can be purchased at the healthfood store, it is still better to make it yourself.  First, homemade mustard always tastes better and second, you can ferment the ingredients rendering it even more nutritious, beneficial and potent to the respiratory and digestive systems due to the presence of beneficial probiotics!

Below is my recipe for homemade mustard (yellow not dijon).  Feel free to play with the spices and adjust to your own personal taste if you prefer your mustard stronger or milder.

Fermented Homemade Mustard

Makes 1 cup

Ingredients

3/4 cup ground organic yellow mustard (sources)

1/2 cup organic, raw apple cider vinegar (sources)

1/4 cup filtered water

1 tsp sea salt (sources)

1/4 tsp organic turmeric (sources)

pinch of organic garlic powder (sources)

pinch of organic paprika (sources)

Instructions

Mix all ingredients well in a pint size mason jar.  Leave on the counter at room temperature for 1-2 days and then refrigerate. Mustard will last several months refrigerated.

Sarah, The Healthy Home Economist

 

Comments (40)

  1. I, too, make my own mustard…thru the grinding process…but was wondering if sprouting the mustard seeds would make a better product? Sprouting helps so much else….sprouting is my new thing….can ya tell…lol

    Reply
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  4. I’ve been meaning to make this forever, and today I finally did! It’s super spicy, and has a beautiful color! We’ll see how it is in a few days. I can’t wait to make deviled eggs with it!

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  5. I love your recipes. I was just wondering, if I wanted to make honey mustard and dijon mustard. Would I just add honey to this recipe? I’m trying to get rid of all the condiments in my frig, and re-make them in a healthier version myself. Thank you in advance!!

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  6. After 2 days on the counter, I don’t see any bubbles in the mustard. It tastes good, spicy! Should there be bubbles?

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  7. excellent timing! i have been considering making my own mustard but was not sure how (i think a lot of recipes out there cook it?) definitely on my to do list now! THANKS

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  8. Melissa Smart via Facebook March 26, 2012 at 11:37 pm

    I had been wondering how to make GAPS-legal yellow mustard! Sometimes dijon just won’t do. Thanks!

    Reply
  9. Just started a batch of mustard today. I’ve never made my own before. I’m sure I’ll like it.
    RE your post on the Tampa Bay History Center. I left Tampa before that museum was in place, but I’ll check it out when next I visit. Your comment on the Columbia Restaurant was spot on. That was my fav restaurant and I ate there often. Not just for the soup either. When I moved to the beach (Bradenton), I used the Columbia on St Armands Circle. Not as attractive at the Historic Ybor City location, but the food was still good. Sure miss all that now that I’m in TX. Don’t know if you have it, but the Columbia Cookbook is great. Not only for the recipes but a lot about the Gonzmart family and Ybor City.

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  10. Perfect timing! I just told my hubby I was cleaning out the door of our fridge this week and making you ketchup and mayo and now MUSTARD!!! Yeah! No more icky condiments in our fridge! Switching to natural and learning all this is great but so hard to see others still eating it. I am watching 2 boys today and had to make them pbj on white bread, chicken rings (um….) and mac n cheese… my kid had steak, pinapple and homemade sprouted crackers… and he didn’t argue!

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  11. Yay!!!we make all the fermented bevs and condiments too and love!!although I cant get my 5&6 year old girls to use the ketchup. They LOVE the organic storebought and I.cant seem to tweaj it to where theyll use it. But they eat everything else so no complaints from this mama. ;)

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    • My kids won’t eat it either…..I think it is the fish sauce that turns my gang off….I wish that you didn’t need to use it. Maybe if we added a different starter like caldwell’s???

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      • I don’t use the fish sauce. Is there a reason why you “need” it. I just omit it. I don’t mind it in there, I just don’t trust any of the brands at my Asian market.

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      • I didn’t use the fish sauce in my first and only ever fermented ketchup, although I had to scale down because I got a bunch of homegrown tomatoes and made my own tomatoe paste, but a large skillet and small only gave me 2C of tomatoe paste. Although I used the small end of the maple syrup 1/4 c it was too sweet for me but it was great otherwise. Oh and I substituted some coconut alternative for a soy sauce. Cant wait to make this mustard.

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  12. @April So glad you are on the fermentation wagon! Condiments are an easy way to get some raw enzyme and probiotic rich foods into you with a cooked meal like a grassfed burger. Much easier for the kids too if they aren’t big on the sauerkraut, etc as a fermented side dish.

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  13. Could you add 1 Tbsp of whey to add to the fermentation process or would it be to “acidy” with the addtion of the cider vinegar?

    Reply
  14. April Mott via Facebook March 26, 2012 at 11:54 am

    Wow, at this rate, I won’t have to buy anything pre-packaged again :)! Our family just loves your recipes for homemade cereal, ketchup, teriyaki and bbq sauce. Thank you, Sarah,for all the time you put into creating such yummy and nutritious recipes!

    Reply
  15. This looks like a great idea. I have been adding sauerkraut, greek yogurt, even kefir to my carb backloading plan, and have noticed a marked improvement in my digestive health. Like everything else, probiotic, I will have to give this a try…haha.
    Don\’s last post: Carb Backloading Book is Here!!

    Reply
      • Hi Sarah, I use a Cuisinart grinder (I think it’s probably a coffee bean grinder, I don’t know for sure). I have two of them and I use one for coffee beans only and the other for all types of spices. The longer you grind, the more powdery it gets, but I leave my mustard seeds slightly gritty because we like it that way. If you just keep grinding though they should end up to be a smooth powder. I think you could probably use any of those gadgets you mentioned and end up with something good to use! If you experiment, let us know which machine does the best job of powderizing them, k?

        Reply

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