A classic fermented yellow mustard is perfect for hotdogs, sandwiches and salad dressings. Personally, I like the sophisticated look of whole mustard seeds; I love the bite of the little seeds between my teeth. However, you can always grind it to a smooth consistency.
- ½ cup yellow mustard seeds
- ½ cup cider vinegar with mother
- ¼ cup filtered water
- 1 tsp salt (non-iodized)
- ½ tsp turmeric powder
- ¼ tsp paprika (sweet Hungarian is best)
- ¼ tsp garlic powder (see notes)
- Mix the mustard seeds with the salt, water, and cider vinegar in a non-reactive glass dish.
- Allow them to ferment at room temperature for 2 days.
- Mix in the remaining ingredients. Using a blender or an immersion blender grind the seeds to the desired consistency.
- Store in the refrigerator in a glass jar. Allow to ripen for at least 2 weeks before using. This should last in the fridge for at least 6 months.
-The seeds need to be fermented in an acid, so you can replace half of the the cider vinegar with whey, sauerkraut brine or kombucha. Just add the remaining 1/4 cup of cider vinegar in after the fermentation process or it won’t taste quite like mustard.
-Mustard seeds will become less spicy over time so leave it to ripen in the fridge until the flavour suits you.
-It’s important to use sulfite-free spices when fermenting, as the sulfites will inhibit the fermentation process. Powdered garlic is very risky, and I wouldn’t trust something to be sulfite free unless the bottle is clearly labeled “preservative free”. I know Simply Organic is sulfite free because I emailed the company and asked!
Alternative Mustard flavours
This recipe builds on the basic Dijon mustard recipe by adding flavours that turn it into a classic yellow mustard. However, it’s also a great base recipe for a fancy flavoured mustard! Just replace the turmeric, paprika and garlic with other flavours. Here are a few classic flavours.
- Honey Mustard: Add 1/4 cup of honey.
- Beer Mustard: Replace all of the cider vinegar with your favourite beer.
- Fruit Mustard: If you want to make a hot and sweet fruit mustard, you will need to follow this recipe.
- Hot Brown Mustard: Replace half of the mustard seeds with the spicier brown mustard seeds.