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!