Recipes

Fermented mustard

Prep time
30 minutes
Total time
1 month
Quantity
Hella, maybe do a half recipe

Ingredients

  • ferment
    • 205 g brown mustard seed
    • 205 g yellow mustard seed
    • Approximately 300 g fruit or vegetables as desired, such as persimmon and yellow bell pepper
    • 80 g garlic
    • 80 g ginger
    • 16 g spicy peppers
    • 870 g water
    • Salt, as needed
    Post-ferment
    • Up to 2 cups vinegar, to taste.
    • 1 tsp salt per cup of vinegar
    • Mustard powder, cayenne, or other spices as desired
    • Honey fermented garlic (optional), to taste

Steps

  • Weight the mustard, produce, and water together and add 2-3% salt.
  • Ferment for around one month.
  • When the ferment is ready, strain out excess brine and blend the solids to the desired texture.
  • Blend in the post-ferment ingredients, tasting as you go.