• Nikki Wagner

Fermented Mustard

This is an adaptation from Nourishing Traditions....use this fermented mustard wherever you would use the store-bought kind. I use it with cheeses, to make mustard chicken and salad dressings.


1 1/2 cups ground mustard

1/2 cups fresh water (no chlorine)

2 tablespoons whey (the liquid on top of your yogurt)

2 teaspoons salt

Juice of 1 lemon

2 cloves garlic, minced

2 tablespoons whole mustard seeds

Combine all ingredients. Place in a clean glass jar. Place lid on jar and leave on the bench for 3 days. Store in fridge.

The original recipe called for a tablespoon of honey which I leave out. I have also accidentally left out the garlic in the past and it was fine.

Enjoy - N x

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