Cultured French Style Mustard
This is best described as Dijon mustard, but I culture it so that my condiment of choice is loaded with gut healing probiotics. Give it a try! It is remarkably easy and can be adjusted with hot water for mild mustard or cold water for a hot mustard.
Equipment
- Wide mouth Ball jar
- Bowl
- Whisk or high powered blender
Ingredients
- 1 cup mustard powder or mustard seeds
- 1/4 cup ice cold to hot water as desired (if you choose to use hot, add this FIRST then let it cool down before adding culturing brine.)
- 1/4 cup apple cider vinegar with the mother
- 1/2 cup fermented onion brine
- 1/4 tsp garlic powder
- 1 tsp pink salt
- extra virgin olive oil for the top to seal out bacteria
Instructions
- Sanitize your jars in the oven at 180°F for five minutes
- Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using fresh ingredients like whole garlic and a normal blender) and puree.
- Alternatively if you are using mustard powder you can use an immersion blender or whisk it together vigorously. Transfer to a 1 Pint/500ml fermenting jar with air lock or a swing/clip top jar. Cover with olive oil and seal.
- Leave for 2-4 days on the counter to ferment. Enjoy!