Fermented Mustard

There is something inexplicably satisfying about making your own condiments. Well, I guess actually it is explainable: they taste better and they are better for you. I love looking in my fridge and seeing mason jars with handwritten labels, instead of plastic bottles with brand names. It's so nice knowing exactly what's in my food! Always store your food in glass containers (no more plastics)!

The addition of whey (homemade from fermented milk) gives the mustard a longer shelf life, and also gives it those probiotics that we can never have too many of! Since I haven't documented my whey-making yet, here's a good reference for the time being. Plus, the fermentation helps break down the phytic acid that's present in the seeds!

It's very simple. Gather these ingredients:

1 cup whole mustard seeds
⅔ cup water
¼ cup raw apple cider vinegar
2 tablespoons raw honey or maple syrup
¼ cup whey
2 tablespoons sea salt
juice from 1 organic lemon
4 cloves organic garlic, crushed

Of course you can omit the whey if you just want to get on with the mustard. It won't last quite as long and it won't be "alive", and there will still be some phytic acid, but it's still better than store-bought!

In a spice grinder, grind approximate 1/4 of the mustard seeds. I used yellow seeds, which are milder than brown, but you could use a combination of the two or all brown which will give you a sharper mustard. Combine in a 2-pint mason jar with the remaining ingredients. It will seem like there's too much liquid, but don't worry: the seeds will absorb it over the next few days. Cover tightly and transfer to a dark cabinet for three-four days. If you choose to leave out the whey, just skip the 3-day fermentation process in the cabinet and allow to sit in the fridge for a few days before eating.

That's it! Put it in the fridge to stop the fermentation process, and you have beautiful, grainy, mustard perfect for slathering on a sandwich, using in salad dressings, or as an accompaniment to your favorite meat.