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Healthy Home Economist / Archives / Recipes / Sauces / Condiment & Sauces / Traditional Homemade Mustard with Probiotic Punch!

Traditional Homemade Mustard with Probiotic Punch!

by Sarah Pope / Affiliate Links ✔

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  • Homemade Mustard
  • Homemade Mustard Recipe

homemade mustardMustard is an ancient spice used traditionally all over the world for both culinary and medicinal purposes. No surprises then that homemade mustard is a traditional condiment as well!

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.

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.  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.  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
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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.

Prep Time 10 minutes
Servings 1 cup
Author Sarah Pope

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

  1. 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.

  2. Leave on the counter at room temperature for 1-2 days and then refrigerate. 

  3. 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!

 

Sarah, The Healthy Home Economist

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Category: Condiment & Sauces, Fermented Sauces
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (42)

  1. Elliot

    May 30, 2018 at 4:50 pm

    This came out VERY watery. Does it thicken up??

    Reply
    • Sarah

      May 30, 2018 at 9:17 pm

      It isn’t as thick as store mustard and yes it does thicken slightly in the refrigerator.

  2. sugandha

    Dec 24, 2013 at 7:41 am

    can apple cider vineger be made at home

    Reply
  3. Aliyanna

    Apr 24, 2013 at 4:00 pm

    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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