Lacto-Fermented Whole Grain Mustard
This mustard has a little kick to it. We usually use yellow mustard seeds but if you are a heat-seeker try it with brown mustard seeds. Don't hesitate to increase the amount of honey for a little more sweetness!
Whole Grain Mustard
1 cup whole mustard seeds
3/4 cup filtered water
1/4 cup raw apple cider vinegar
2 tablespoons raw honey
1/4 cup whey
2 tablespoons sea salt
1/4 cup lemon juice
1 tablespoon minced garlic
Place mustard seeds in food processor and grind. Add remaining ingredients and process until puréed to desired consistency. Place mustard in jar with lid leaving at least an inch of headspace. Allow to ferment for 2 to 3 days stirring daily. Place jar in refrigerator where it can be stored for 2 to 3 months.
For a finer ground mustard grind mustard seeds in a coffee or spice grinder. Brine from a leftover ferment such as sauerkraut can be substituted for the whey.