Ingredients
- 2 tbsp whole brown mustard seeds
- 3/8 cup whole yellow mustard seeds
- 2 tbsp yellow mustard seed powder
- 2 tsp fine sea salt (12 g)
- 1/2 tsp turmeric
- 1 clove fresh garlic, minced
- 1/2 cup cold water (120 g)
- 1/4 cup starter culture
- 1 tsp honey (7 g)
Instructions
- Grind the mustard seeds coarsely. Stir in mustard powder, salt, turmeric, garlic, water and starter culture.
- Seal the jar with an airlock and ferment for 4-7 days at 70°F.
- Taste daily after day 4. When tangy and aromatic, it's ready.
- Stir in vinegar and honey, then refrigerate. Keeps 3–6 months depending on finish.
Notes
Use cold water to preserve enzymatic activity.
Grind finer for smoother mustard or coarse for rustic texture.
Salt and vinegar affect sharpness—adjust to taste.
Equipment
Quart-sized jarSpice grinder
Optional Finish
1 tsp apple cider vinegar - mild fruitiness, 3-4 months shelf life2 tsp white wine vinegar - brighter acidity, 3-4 months shelf life1/4 tsp balsamic vinegar - deeper sweetness, 2-3 months shelf life
Fermentation Lid Note
Leave lid loose or use an airlock to vent CO2.
Choosing a Starter
Brine from fermented vegetablesKombuchaYogurt or kefir wheyPackaged starter culturesMustard from a previous batch