{"id":22559,"date":"2020-02-26T17:08:11","date_gmt":"2020-02-27T01:08:11","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=22559"},"modified":"2020-02-28T17:27:46","modified_gmt":"2020-02-29T01:27:46","slug":"fermented-mustard","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/fermented-mustard\/","title":{"rendered":"Fermented Mustard"},"content":{"rendered":"\n
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Fermented mustard <\/strong>is assertive, acidic, and deeply complex in its flavor. It's also one of the easiest fermented vegetable recipes<\/a> you can make. That's because it takes about five minutes to stir the ingredients together, and then you let all the beneficial bacteria finish the work.<\/p>\n<\/div><\/div>\n\n\n\n

\"Fermented<\/figure>\n\n\n\n

Over a few days, the bacteria will transform the mustard seeds and sea salt into a savory condiment that tastes amazing slathered on whole-grain sourdough bread<\/a> with aged cheese and shaved ham.<\/p>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Fermented mustard is a condiment with a zippy, sour flavor that you can use just like regular mustard. Making fermented condiments such as this mustard, or even fermented hot sauce<\/a>, are a great way to incorporate more probiotic foods into your diet regularly.<\/p>\n\n\n\n

You begin by mixing mustard seeds, ground mustard, salt, and starter culture together. Next, you let it ferment at room temperature for about three days. Then, you can serve it just as you would regular mustard. <\/p>\n\n\n\n

Which ingredients do you use?<\/h3>\n\n\n\n

At its simplest, fermented mustard needs only mustard seeds, salt, and water. However, to make delicious homemade mustard, you'll need to jumpstart fermentation with a starter culture and add a little vinegar for greater acidity. The tinies slip of honey can also round out the flavor of both the mustard and the vinegar.<\/p>\n\n\n\n

Do you need any special equipment?<\/h3>\n\n\n\n

You'll want to grind your mustard seeds coarsely before fermentation. Grinding them releases their aromatic compounds, and it also makes it easier for them to make a spreadable condiment than using the seeds whole. So, pick up a spice grinder or use a mortar and pestle.<\/p>\n\n\n\n

You'll also need a jar to both ferment the mustard and store it after fermentation. While for bigger fermentation projects, such as beet kvass<\/a> or kimchi<\/a>, I recommend using a fermentation crock with an airlock or other seal. But, since mustard only needs a few days, you'll be fine using a small pint-sized canning jar with a tight-fitting lid.<\/p>\n\n\n

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5<\/span> from 6<\/span> votes<\/div><\/div>\n
16<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Fermented Mustard Recipe<\/h2>\n
This spicy, tart fermented mustard is delicious on sourdough with aged cheese. Only five minutes to make, ready in three days.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Fermentation<\/span>3 days<\/span><\/span> d<\/span><\/span><\/div>
Total Time<\/span>3 days<\/span><\/span> d<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>