--- title: "Fermented Mustard" description: "You can make your own fermented mustard by letting the seeds sit in salt water. Find ingredients, equipment, and step-by-step Cooklang instructions for…" url: "https://briansunter.com/recipes/fermented-mustard" --- # Fermented Mustard You can make your own fermented mustard by letting the seeds sit in salt water via [amazon.com](https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8\&tag=bsunter-20\&linkCode=ur2\&linkId=5300e43d60cfb8b95202ef018574abce\&camp=1789\&creative=9325) 10 minutes prep 4 servings sauce fermented Scale Units ## Nutrition Authored values; per-serving basis not stated. - Calories 330 kcal - Protein 16g - Carbs 16g - Fat 23g - Fiber 4g ## Ingredients - 50 g brown mustard seeds - 50 g yellow mustard seeds - 100 g water - 5 g salt ## Instructions 1 Add 50 g brown mustard seeds , 50 g yellow mustard seeds , 100 g water 5 g salt and a splash of kombucha (if available) to kick start the fermentation process 2 Give it a stir and add the lid. Shut it but not tightly. 3 Let it ferment for 2 weeks giving it a stir every day. Once they are fermented, you can store them in the fridge and add them into any dishes. 4 If you want to turn it into some mustard you can blend it in a blender or grind it in a mortar and pestle. Blend it until you like the consistency and pour into a jar and store in the fridge. ## Related recipes - [Quick Pickled Vegetables](/recipes/quick-pickled-vegetables) [I like quick pickled vegetables just as much as naturally fermented. This recipe is easy, works with many vegetables, and keeps for months.](/recipes/quick-pickled-vegetables) - [Focaccia Dough](/recipes/focaccia-dough) [Focaccia Dough](/recipes/focaccia-dough) - [Homemade Hot Sauce](/recipes/homemade-hot-sauce) [Fermented homemade hot sauce blended with toasted garlic, vinegar, and a mix of sweet and hot peppers.](/recipes/homemade-hot-sauce) View Cooklang Source recipe.cook ``` --- title: Fermented Mustard description: You can make your own fermented mustard by letting the seeds sit in salt water source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325 tags: [sauce, fermented] prep time: 10 minutes servings: 4 cuisine: american difficulty: easy rating: 4 nutrition-calories: 330 kcal nutrition-protein: 16g nutrition-carbs: 16g nutrition-fat: 23g nutrition-fiber: 4g --- Add @brown mustard seeds {50%g}, @yellow mustard seeds {50%g}, @water{100%g} @salt{5%g} and a splash of kombucha (if available) to kick start the fermentation process Give it a stir and add the lid. Shut it but not tightly. Let it ferment for 2 weeks giving it a stir every day. Once they are fermented, you can store them in the fridge and add them into any dishes. If you want to turn it into some mustard you can blend it in a blender or grind it in a mortar and pestle. Blend it until you like the consistency and pour into a jar and store in the fridge. ```