Fermented Mustard

1½ cups mustard seeds (yellow, brown, or any combo)

Filtered water (to fill jar)

Salt equal to 2% of total weight (approximately 3 tsp fine salt for a pint jar)

3 tbsp apple cider vinegar

2-4 tbsp honey or maple syrup

1 tsp garlic powder

1 tsp onion powder

¼ tsp turmeric

¼-½+ cup reserved brine or water

Add 1½ cups mustard seeds to a wide-mouth pint jar
Fill the jar with filtered water
Weigh the seeds and water combined, then add salt equal to 2% of the total weight (approximately 3 tsp fine salt for a pint jar)
Stir well and add an airlock or loose lid
Ferment at room temperature for 2 weeks
Drain seeds and reserve the brine
Blend fermented seeds with apple cider vinegar, honey or maple syrup, garlic powder, onion powder, and turmeric
Add ¼-½+ cup reserved brine or water to reach desired consistency
Pulse with an immersion blender until you reach your desired consistency, adding more brine or water as needed
Taste and adjust seasonings as desired (add more honey for milder, more vinegar for tangier, more liquid for looser consistency, more spice for bolder flavor)
Store covered in the refrigerator for at least 2-3 months

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇺🇸American

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyEasy ⏰