Fermented grainy mustard
Fermented grainy mustard
I always have this probiotic rich condiment on hand to make marinades and dressings.
Yields: 1 ½ cups
Ingredients
¾ cup of purified water[i]
½ cup mustard seeds – (I like to mix black and yellow)
¼ cup apple cider vinegar
2 teaspoons sea salt or Himalayan salt (non-ionized salt)[ii]
Steps
In a large mason jar, dissolve salt in water. Add mustard seeds - reserve 1 tablespoon of each colour to add later. Cover jar with cheese cloth and secure with an elastic.
After 3 or 4 days of fermenting – add apple cider vinegar (I add the vinegar at the end of the first ferment because the vinegar can reduce the amount of lactobacillus growth).
Use an immersion blender to blend the mixture in the jar. Then add the remaining 2 tablespoons of mustard seeds. Pulse one more time to mix well. Ferment it one more day before sealing the jar and refrigerating.
[i] The chlorine in tap water negatively impacts the fermenting process.
[ii] An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals.
