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Mustard 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. 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!
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Sarah, The Healthy Home Economist
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!
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!!
After 2 days on the counter, I don’t see any bubbles in the mustard. It tastes good, spicy! Should there be bubbles?
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
That sounds out of this world, did not know you could ferment the mustard.
Should mustard seed be soaked before grinding?
I have been looking to make my own condiments! Now I need to go back through the rest of your site!
I had been wondering how to make GAPS-legal yellow mustard! Sometimes dijon just won’t do. Thanks!
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.