Easy lacto-fermented mustard
  • ½ cup each brown and yellow mustard seeds
  • ⅔ cup water
  • ¼ cup whey
  • ¼ raw apple cider vinegar
  • ½ Tbsp salt
  • 2 tsp dry mustard powder
  • 2 Tbsp raw honey
  1. Combine all ingredients in a glass jar and mix well. Cover and allow to sit for 2 to 3 days at room temperature.
  2. The ingredients will separate during the fermentation process - this is normal, just give it a little stir to combine the ingredients again.
  3. Taste after this time and when it tastes right to you, transfer to the fridge. It will continue to ferment in the fridge, but at a much slower rate. You can also blend the mustard in a high-powered blender such as a Vitamix at this point if you want it a bit smoother - you can either blend it entirely or just pulse a few times so that some of the seeds remain whole.
  4. This will last up to 3 months refrigerated.
Recipe by to her core at https://tohercore.com/easy-fermented-mustard/