Fermented Mustard Recipe

• servings: 16 servings
• active time: 5 minutes
• total time: 3 days 5 minutes

Ingredients

1/4 cup whole brown mustard seeds

1/4 cup whole yellow mustard seeds

2 tablespoons yellow mustard seed powder

1 tablespoon fine sea salt

1/2 cup cold water

1/4 cup starter culture (see note)

1/4 cup white wine vinegar

1 teaspoon honey

Directions

Grind the mustard seeds coarsely in a spice grinder, just enough to crack them. Pour them into a pint-sized jar, and then stir in the water and starter culture.

Seal the jar tightly, and then let the mustard ferment for 3 days at room temperature.

Uncover the jar, stir in the vinegar and honey, and then it to the fridge, where it will keep about 6 months.

Nutrition

• Calories: 33 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Sodium: 437 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 2 g