Homemade whole grain dijon mustard recipe lightly cultured for enzymatic and probiotic value that lasts for months in the refrigerator.
I’ve been buying fermented whole grain dijon mustard for several years from a local artisan.
His method ferments the mustard seeds using koji, a non-dairy starter in Japanese cuisine that involves the microbe Aspergillus oryzae.
Koji is commonly used to ferment cooked grains — usually steamed rice, but it also works for culturing soybeans and, in this case, mustard seeds.
While I’ve enjoyed the convenience of buying cultured dijon mustard immensely, this unique product is no longer available locally as the artisan has moved away to pursue other endeavors.
Unwilling to go back to buying commercial versions that are not the same quality, I’ve figured out how to replicate his method using kefir whey, the most probiotically active and microbially diverse dairy starter.
This simple recipe for culturing whole grain dijon mustard is very easy even for a beginner. It tastes tangy and delicious … virtually indistinguishable in flavor from the koji-based dijon mustard I’ve come to love.
I hope you enjoy it!
Cultured Whole Grain Dijon Mustard
Old style recipe for whole grain dijon mustard, lightly cultured to add probiotic and enzymatic value to a meal of cooked foods.
Ingredients
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/4 cup liquid whey kefir whey recommended
- 1/2 cup filtered water
- 1 1/2 tsp sea salt
- 2-4 tbsp raw apple cider vinegar
- 1-2 tsp raw honey optional
Instructions
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Place mustard seeds, salt, whey and filtered water in a wide mouth pint sized jar. Blend well.
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Cover the lid of the jar with a fine cheesecloth secured with a rubber band.
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Leave on the counter for 3-5 days, removing the cheesecloth each day to stir the mixture and smell the bubbling ferment to assess progress.
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When the slightly bubbly ferment begins to smell very "dijon-y" (this occurs on day 3 in Florida), blend the ingredients in the jar to a thickened paste with a handheld blender.
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After blending to a paste, stir in 2 tablespoons of raw apple cider vinegar, screw on a tight-fitting lid, and refrigerate for a few days to allow the flavors to meld and temper the heat from the mustard seeds.
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After refrigerating for a couple of days (up to 1 week), taste the mustard and adjust as needed to your personal taste preference. If you like the flavor as it is, do nothing additional. If you wish it a bit tangier, stir in 1-2 more tablespoons of raw apple cider vinegar. If you wish it less tangy, stir in 1-2 tsp of raw honey.
If desired, spoon the finished mustard into a clean, 8 ounce (1 cup) glass jar so that it looks very neat and tidy for bringing it to the table when needed.
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Your cultured whole grain dijon mustard is now ready to enjoy. It will last for many months refrigerated!
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