LACTO FERMENTED MUSTARD RECIPES

Steps:

• If using seeds, pulse them partially in a food processor. Then put seeds, mustard powder, and the rest of the ingredients into a medium bowl. Stir to combine.
• Pour mustard into a jar, leaving at least 1 inch headspace.
• Cover tightly and leave on the counter for 2-4 days before moving it to the refrigerator.

Steps:

• In a 1/2 gallon glass fermenter (Check our out Fermented Vegetable Kit), combine yellow mustard seeds, brown mustard seeds, and mustard powder.
• In another mixing bowl, combine hot sauce brine, water, and maple syrup. Add salt. Whisk to dissolve. Note: Colder liquid (from the refrigerator) can result in a hotter mustard.
• Add liquid ingredients (excluding vinegar) to glass fermenter, combining with dry ingredients.
• Top fermenter with lid and airlock (See how to assemble an airlock). Let fermenter sit at room temperature for 2-3 days.
• After fermentation, add vinegar to fermenter and stir to combine.
• Blend mustard mixture in batches using a food processor or blender. Blend to desired graininess. Add salt and additional vinegar to taste.
• Transfer to jars or reused mustard containers. Store in the fridge. Fermented mustard will keep refrigerated for at least 2 months.