Lacto-Fermented Mustard (Unlike any mustard you've had) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: YOU WILL NEED:
Half gallon jar with fermentation lid
Measuring cups and spoons
Knife and cutting board
Blender
Suggested: ferment weight suitable for half gallon jar
INGREDIENTS:
2.5 c mustard seeds (half yellow half brown will make a hotter mustard)
4 c filtered or distilled water
2 TBS additive free salt
150g pineapple (fresh, canned, or frozen)
10-15 cloves garlic
1/2 large yellow bell pepper, seeded and cored
Hot peppers as desired (habanero, ghost peppers... etc)
AFTER THE FERMENT:
Up to 2 c white wine vinegar
1 tsp salt per each cup of vinegar
To increase mustard heat: 1-2 TBS cayenne powder
For a sweet or honey mustard, you can add sugar or honey.
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Directions: |
Directions:Add all the mustard seeds and prepared produce to the jar, placing seeds in first. Add increasingly larger component, ending with the pepper half. Use the pepper half as a covering so as to prevent any floaters.
Prepare the brine by mixing the water and salt in a sealed container and shaking vigorously. (Or combine warm water with salt and allow to cool)
Once the pepper half is securely holding everything down (and/or using fermentation weight), gently pour the brine over to prevent dislodging the mustard seeds, pausing periodically to allow time for water to seep down. Use all the brine and be aware that over the next few days, the mustard seeds will absorb much of the brine and they will swell quite a bit. (The recipe includes enough brine to account for this and still allow all veggies to be submerged.)
All veggies including the pepper should be submerged. As an added precaution, adding a fermentation weight on top of the pepper is advised. Then apply the fermentation airlock (or use the burp method) and allow at least one month at room temperature to ferment (longer is fine).
At the end of the allotted time, strain out any excess brine (if present) and blend all solids until reaching desired consistency.
Add up to 2 c white wine vinegar and other additions for the final blending (this will also make the mustard suitable for a squeeze bottle). |
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Personal
Notes: |
Personal
Notes: Yes, you can ferment mustard. In the same way some call vinegar pickles "dead pickles, you could say normal store bought mustard is "dead". Tasty, sure. But from a probiotic perspective, dead.
Fermented mustard doesn't just offer the usual health benefits of mustard, such as improvements to metabolism and digestion, lowering blood pressure, inhibiting cancer cell growth and more. The fermentation process allows healthy bacteria present on mustard seeds (as well as the other produce added) to proliferate and enter your gut microbiome, offering additional healthy enzymes and further helping to improve digestion and overall gut health.
Like other fermented foods, the process it goes through also adds a distinct flavor.
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