Mustard is one of those seeds that has a long history with humans. Mustard seeds have been found in Egyptian tombs and records as both a condiment and a homeopathic remedy. Mustard has been used by humans longer than humans have made bread or used wheat!
While it seems inexpensive, commercial mustard is actually very overpriced. And in terms of your family’s health, it is certainly overrated. This recipe costs about 1/4th the price of commercial mustard and adds many benefits, such as increased digestion and respiratory healing, to your diet. Once you switch to lacto-fermented mustard, you wont want to put that nasty, rancid, chemical laden mustard on your food again. Try grinding you own seeds in a coffee-grinder used only for grinding spices, for even fresher and more nutritious results.
Ingredients:
- 1 cup ground mustard seeds*
- ½ cup apple cider vinegar (Use this Apple Cider Vinegar Recipe or Braggs Brand.)
- ½ cup whey (Use the cream cheese from this whey recipe or equivilant kombucha or kefir.)
- 1 teaspoon Celtic sea salt
- ½ teaspoon turmeric (optional for color and flavor)
- pinch garlic powder
- pinch cayenne (optional for spicy mustard)
- pinch paprika (try smoked paprika to also add a hint of flavor)
Directions:
1. Toss all ingredients into a blender and blend until creamy.
2. Transfer to a mason jar and allow to rest at room temperature for 24 to 48 hours to ferment. (Re-blend if it separates by attaching a bullet-type blade to the jar, if you have one that fits.)
3. Store in the refrigerator, it will last about a week if non-fermented (water instead of whey) or several months if lacto-fermented.
*Use yellow mustard seed powder for traditional mustard, or various types of ground brown, black, sweet, or spicy mustard seeds for alternate varieties. Also, try adding honey or black pepper to vary the flavors.
*If a vegan dressing is desired add a ½ cup fresh kombucha or kefir before blending in place of the whey to add the healthy probiotics.
