Homemade Mustard With Probiotic Punch

by Sarah TheHealthyHomeEconomist Condiments, RecipesComments: 40

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


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)


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)

  • D.

    I never use pre-ground mustard. Always the mustard seeds and grind my own.

    I’ve been making my own for a LONG time, but I found this information about two years ago, and I’ve used a couple of the variation methods. http://honest-food.net/2010/10/18/how-to-make-mustard/

    Soooo easy and tasty. Nothing like it on a ham sandwich or a French Dip dunker!

    March 25th, 2012 4:20 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Love that idea to grind your own mustard seeds. What do you use to grind them? A babyfood grinder or a food processor? Maybe a flour mill would work?

      I like my mustard really smooth and not grainy though .. does your mustard turn out really smooth?

      March 25th, 2012 6:23 pm Reply
      • D.

        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?

        March 26th, 2012 12:31 pm Reply
  • Ariel

    This looks super-easy. We love mustard for salad dressings at my house, and it’ll be great to make our own!

    March 25th, 2012 6:57 pm Reply
  • Malenksha

    Looks tasty! I definitely will add this to my “try” list in the next week or two. Thank you!

    March 25th, 2012 10:55 pm Reply
  • Don

    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.

    March 25th, 2012 11:53 pm Reply
  • Michelle Taylor Waite via Facebook

    I just pinned it. I will have to try this soon.

    March 26th, 2012 11:29 am Reply
  • Jennifer Vega via Facebook

    It says lactofermented but the recipe has no whey……..

    March 26th, 2012 11:34 am Reply
  • Kristy Pendergast via Facebook

    I was just thinking that, Jennifer. Am I missing something, how is it lactofermented?

    March 26th, 2012 11:39 am Reply
  • Francesca Tropea via Facebook

    Oh, heck yes!

    March 26th, 2012 11:39 am Reply
  • thehealthyhomeeconomist via Facebook

    You don’t need whey as there is ACV and salt in the recipe already.

    March 26th, 2012 11:40 am Reply
  • Jennifer Vega via Facebook

    Sweet. Can organic acv work if its not raw?

    March 26th, 2012 11:43 am Reply
  • Amanda Clare via Facebook

    I read that if you add black pepper, the assimilation of turmeric in your body greatly increases.

    March 26th, 2012 11:45 am Reply
  • April Mott via Facebook

    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!

    March 26th, 2012 11:54 am Reply
  • Tina

    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?

    March 26th, 2012 11:58 am Reply
    • Sarah, TheHealthyHomeEconomist

      The NT recipe uses whey and lemon juice. I prefer ACV by itself and it ferments fine. Go ahead and try it though if you like. Fermentation is a very creative process and there is no one right answer.

      March 26th, 2012 12:09 pm Reply
  • thehealthyhomeeconomist via Facebook

    @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.

    March 26th, 2012 11:58 am Reply
  • thehealthyhomeeconomist via Facebook

    @Jennifer .. yes organic ACV will work but raw will give the best results.

    March 26th, 2012 11:59 am Reply
  • Francesca Tropea via Facebook

    This looks SO ridiculously easy!

    March 26th, 2012 12:02 pm Reply
  • Kathe Yates via Facebook

    I’ll be trying this. Always happy to add another probiotic food to our diet…….thanks.

    March 26th, 2012 12:06 pm Reply
  • Mid South Moma

    I never thought about making my own mustard. I most definitely need to try this!

    March 26th, 2012 12:24 pm Reply
  • Jennifer Vega via Facebook

    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. 😉

    March 26th, 2012 12:58 pm Reply
    • Aliyanna

      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???

      April 24th, 2013 4:03 pm Reply
      • Afton

        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.

        May 7th, 2013 1:05 pm Reply
      • j

        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.

        October 4th, 2014 4:53 pm Reply
  • Jackie

    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!

    March 26th, 2012 1:24 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Way to go Jackie! Be sure to taste the mustard as you are mixing it up for the first time to be sure you like the flavor of it. I like my mustard kind of strong so play with it so you get it just right for your tastebuds.

      March 26th, 2012 2:13 pm Reply
  • BobT

    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.

    March 26th, 2012 1:34 pm Reply
  • Melissa Smart via Facebook

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

    March 26th, 2012 11:37 pm Reply
  • Christine

    I have been looking to make my own condiments! Now I need to go back through the rest of your site!

    March 28th, 2012 5:36 pm Reply
  • Pavil, the Uber Noob

    Should mustard seed be soaked before grinding?

    March 29th, 2012 7:45 pm Reply
  • Jamie

    That sounds out of this world, did not know you could ferment the mustard.

    March 30th, 2012 7:41 pm Reply
  • Gudrun B

    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

    April 1st, 2012 9:51 pm Reply
  • Lucy

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

    April 4th, 2012 2:19 pm Reply
  • Heather

    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!!

    May 9th, 2012 3:25 pm Reply
  • Caitlin

    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!

    May 19th, 2012 6:28 pm Reply
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  • Aliyanna

    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

    April 24th, 2013 4:00 pm Reply
  • sugandha

    can apple cider vineger be made at home

    December 24th, 2013 7:41 am Reply

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