Fermented Wholegrain Mustard
15 min prep, 1 month total
I’m a firm believer in the healing power of making your own ferments, and this is just about the easiest recipe to get started with. Yes, you can buy shop-bought mustard and it’ll do the job in a pinch, but the smug self-satisfaction that accompanies such clever craftiness makes the extra labour worth it. I like to use leftover flat beer here, but a cup of white wine or water will suffice.
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Serving suggestion: something salty and meaty, a pint, and a pat on the back.
Ingredients
250g brown mustard seeds
250g yellow mustard seeds
​1 tbsp sea salt​​
250ml beer (or water)
150ml apple cider vinegar
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Notes
Feel free to experiment with flavourings and consistency. Black garlic, truffle, honey, kimchi, thyme, chilli, sauerkraut, whiskey, wild garlic: the possibilities are endless.​​
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This mustard will get milder as it ferments, so bare that in mind when you initially taste.
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tags: in brine, pickled, fermented
vegetarian ingredient prep
Method
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Coarsely blitz half of your mixed mustard seeds in a food processor or spice grinder.
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In a sterilised jar mix your liquids with your salt until dissolved. Combine whole seeds and blitzed seeds and add to jar.
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Leave on your countertop for 2-5 days to taste. Once fermented, store in fridge. It will reach its best flavour after around a month as the flavour deepens and becomes more complex, but you can eat and enjoy anytime from the first ferment.