It's Monday again, and here is another cultured recipe! This is cultured (or lacto-fermented) mustard. It's so easy to make and SO yummy! This was a huge hit with the hubby, especially when served on bratwurst. We will never go back to store bought mustard again, especially since this is so inexpensive to make.
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| Adding ingredients to make my mustard |
I used this recipe that I found on the GNOWFGLINS website. The only difference is in red print and it is that I added mustard seeds.
Ingredients:
- 1/2 cup mustard powder
- 3 tablespoons whey (OR whey from coconut milk kefir OR 2 tablespoons apple cider vinegar*)
- 2 tablespoons water (if using acv, use 3 tablespoons water)
- 3 tablespoons dried dill –OR– 5 tablespoons chopped fresh dill
- 3 to 5 tablespoons honey
- 1 teaspoon sea salt
(I added to this 2 Tbsp each of yellow and brown mustard seeds, and I used yogurt whey so this would be a fermented recipe.)
Add ingredients to a bowl. Stir well. Pour mustard into a jar. Cover tightly and leave on the counter for three days before moving it to the refrigerator. Enjoy!
*If using apple cider vinegar, this will not be lacto-fermented. Leave it out at room temperature for a few hours or a day, then move it to the refrigerator.
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| Completed mustard, ready to sit! |
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