Mustard is my all time favorite condiment. Which is helpful considering things like ketchup and barbecue sauce are off limits in the Autoimmune Protocol. I often have a jar of cultured mustard in the fridge that I’m working through and one on the counter fermenting. Especially now that my spicy food intake is now limited.
The amazing thing about mustard is that you can somewhat control the heat of the finished product by adjusting the temperature of the liquids used to make it. The colder the liquid, the hotter the finished product. The hotter the liquid, the milder the finished product. This jar of French style mustard pictured was made with a just finished onion brine that was sitting in 75°F heat so the finished mustard was just about perfect. Not too spicy, not too mild. The recipe is for a single batch… but to be honest I did a quadruple batch.
So with all that explanation, I have below a very simple cultured mustard recipe. You may eat it straight away or leave it on the counter for a few more days to culture fully. Who doesn’t love probiotic condiments?!