Fermenting mustard enhances its flavour complexity, improves digestibility, and adds natural probiotics that support gut health and immunity. This mustard is super easy to make and has a depth of flavour you won’t find in store-bought varieties!
Takes 6 daysdays20 minutesminutes
Serves 20
Ingredients
200gyellow mustard seeds
50gbrown mustard seeds
1fresh red chilior ½ tsp dried chili flakes, adjust to taste (approx. 15-20g)
¼garlic bulbapprox. 15g
½small limeapprox. 25g
500mlfiltered waterfor the brine
2tsp10g sea salt (non-iodized)
1tbspmaple syrup or honeyoptional, for balance
50mlreserved fermented brinefor adjusting consistency after blending
4tbspapple cider vinegaroptional, for extra tang after fermentation
Instructions
Prepare the Brine & Ferment the Mustard Seeds
Dissolve 10g sea salt into 500ml filtered water to create a 2% brine solution.
Place the yellow and brown mustard seeds in a sterilized jar.
Add the chopped chili, ½ lime and minced garlic (if using) on top of the mustard seeds.
Pour the brine over the mustard seeds, chillies, lime and garlic, ensuring they are all fully submerged.
Weigh the seeds down with a clean glass to keep them submerged.
Cover loosely with a lid or cloth and let it ferment at room temperature (18-22°C) for 5-7 days.
Check daily for bubbles and a tangy aroma.
Blend & Adjust
Drain the fermented mustard seeds, reserving the brine.
Blend the seeds with 2 tbsp of reserved brine and add more until you reach your desired texture. Blend for longer if you want a smooth homogenous mustard or for less time if you want a chunky wholegrain mustard.
Stir in maple syrup and apple cider vinegar for balance and ensure to season to taste adding more salt or vinegar till you reach your desired taste.
Store & Age for Flavor Development
Transfer the mustard to a clean, sterilized jar.
Store in the fridge, where it will continue to develop flavor over time.
For best taste, let it mature for 1-2 weeks before using.
Notes
Why Ferment Mustard?
✅ Enhanced Flavor Complexity
Fermentation mellows bitterness and creates a deeper, umami-rich mustard with tangy, slightly funky notes.
Natural lactic acid bacteria (LAB) create a subtle sourness that complements the mustard’s heat.
✅ Improved Digestibility
Soaking and fermenting mustard seeds can reduce antinutrients, making the nutrients more bioavailable.
It can also reduce mustard’s naturally strong heat, making it smoother.
✅ Probiotic Benefits
If fermented with lactic acid bacteria (like those from sauerkraut or whey), it can contain gut-friendly probiotics.
✅ Natural Preservation
Fermentation naturally acidifies the mustard, helping it last longer without relying solely on vinegar.
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