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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. Â This may explain its traditional use for respiratory ailments given its almost homeopathic effect on the sinuses and lungs.
Homemade Mustard
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 mustard can be purchased at the healthfood store, it is still better to make it yourself. Â For one thing, homemade mustard always tastes better. Second, you can lightly ferment the ingredients rendering it even more nutritious, beneficial and potent to the respiratory and digestive systems due to the presence of beneficial probiotics and additional enzymes!
Below is my recipe for homemade yellow mustard. Â It is very easy to do and a wonderful first condiment to try if you are eager to learn the art of fermentation.
Feel free to play with the spices and adjust to your own personal taste if you prefer your mustard stronger or milder.
Homemade Mustard Recipe
Easy recipe for traditional homemade mustard that is lightly fermented to add probiotics and enzymes to assist with digestion when used with any cooked meal.
Ingredients
- 3/4 cup ground yellow mustard preferably organic
- 1/2 cup raw apple cider vinegar preferably organic; do not use pasteurized ACV
- 1/4 cup filtered water
- 1 tsp sea salt
- 1/4 tsp ground turmeric preferably organic
- 1 pinch garlic powder preferably organic
- 1 pinch paprika preferably organic
Instructions
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Mix all ingredients well in a pint size mason jar or two cup sized jars. Leave at least 1 inch at the top else you risk mold on the ferment.
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Leave on the counter at room temperature for 1-2 days and then refrigerate.
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Fermented homemade mustard will last several months refrigerated.
Recipe Notes
You may use homemade ACV instead of store bought. It is certainly cheaper to make your own!
Â
Sarah, The Healthy Home Economist
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!
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?
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?
This looks super-easy. We love mustard for salad dressings at my house, and it’ll be great to make our own!
Looks tasty! I definitely will add this to my “try” list in the next week or two. Thank you!
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.
I just pinned it. I will have to try this soon.
It says lactofermented but the recipe has no whey……..
I was just thinking that, Jennifer. Am I missing something, how is it lactofermented?
Oh, heck yes!
You don’t need whey as there is ACV and salt in the recipe already.
Sweet. Can organic acv work if its not raw?