Fermented Yellow Mustard Recipe
A simple recipe for fermented mustard, a probiotic, cultured condiment to facilitate digestion with whatever cooked foods are enjoyed with it!
Ingredients
- 1/2 cup ground yellow mustard preferably organic
- 1/4 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. The texture should be as smooth and nongrainy as possible. Leave at least 1 inch at the top to avoid the risk of mold on the ferment. Screw on the lid tightly.
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Leave on the counter at room temperature for 1-2 days. After fermentation time is complete, open the lid and stir well, close the lid tightly, and then refrigerate.
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This homemade mustard gets thicker after fermentation and refrigeration. It also gets more yellow as time goes on. It is delicious and so much better tasting than organic mustard from the store!
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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!