Now that the weather is starting to shape up in Minnesota after an unseasonably cold spring, the temps have me thinking about dinners on the patio and barbeques with friends. That’s why I’m going to share with you one of my favorite homemade condiments: mustard.
If you’ve never made your own mustard before, here is your sign to do it. It’s ridiculously simple to make, and the flavor packs a punch that can’t compare to store-bought.
It’s very versatile too, as it makes a delicious topping on your traditional hot dogs, brushed over grilled meats, mixed into salad dressings, topped over soft cheeses, or just simply added to a charcuterie platter.
Yield: 1 pint
- 1/4 cup whole brown mustard seeds
- 1/4 cup whole yellow mustard seeds
- 1 tbsp raw apple cider vinegar “with the mother”
- 2 tsp coarse kosher salt dissolved in 1 cup water
Mix together the ingredients and brine and pour them into a clean pint jar. Stir the ingredients together. Wipe off the rim of the jar with a clean dampened towel.
Add a clean canning jar lid and tightly screw on the ring.
This is a three-day ferment. Stir once daily. Ferment at room temperature, ideally between 60 to 75 degrees F (15 to 23 degrees C) and keep out of direct sunlight. Once the mustard has reached an ideal flavor, transfer the jar into the refrigerator.
Fermented mustard, like horseradish, will begin to lose pungency shortly after it is made. That’s why I recommend making small batches that you will use up within a few weeks, versus making a large batch that will likely fall flat before fully enjoyed.
If you want a smoother mustard, before fermenting you can briefly break down the seeds in a spice grinder to crack open the seeds. You can also use a morter and pestle to break down the seeds.
This will make the end product a more spreadable consistency. You could also blend it down after it has fermented.
If you want to add sweetness to the mustard, stir in 1 tsp raw honey once fermentation is complete.
For more information on how to ferment at home, check out the recommended supply list (link above).
For more food preservation recipes, check out Stephanie Thurow’s books.