Cultured English Style Mustard
I am an unabashed mustard fan. The amazing thing about mustard is that you can somewhat control the heat of the finished product by adjusting the temperature of the liquids used to make it. The colder the liquid, the hotter the finished product. The hotter the liquid, the milder the finished product. I have below a very simple cultured mustard recipe. You may eat it straight away or leave it on the counter for a few more days to culture fully. Who doesn’t love probiotic condiments?!
Equipment
- Glass sealing jar
- Blender or bowl with whisk
Ingredients
- 1 cup mustard powder or mustard seeds
- 1/4 cup ice cold to hot water as desired if you choose to use hot, add this FIRST then let it cool down before adding culturing brine.
- 1/4 cup apple cider vinegar with the mother
- 1/2 cup fermented onion liquid/brine or kimchi liquid from previous ferment
- 1/4 tsp garlic powder
- 1 tsp pink salt
- 1.5 Tbsp turmeric optional
- 1/4 tsp sweet smoked paprika optional
Instructions
- Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree.
- Alternatively if you are using mustard powder you can use an immersion blender or whisk it together vigorously. Transfer to a 1 Pint/500ml fermenting jar with air lock or a swing/clip top jar. Leave for 2-4 days on the counter to ferment. Enjoy!