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 MGA


  • 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


  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!