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CUFermented Mustard! 👇
Add to a wide-mouth pint jar:
• 1½ cups mustard seeds (yellow, brown, or any combo)
• Fill the jar with filtered water
Weigh the seeds + water and add salt equal to 2% of the total weight
(total grams × 0.02 = grams of salt)
👉 No scale? This is typically about 3 tsp fine salt for a pint jar.
Stir, add an airlock or loose lid, and ferment at room temp for 2 weeks.
Drain seeds and reserve the brine.
FINISH
From here on out, adjust to taste. This part is flexible!
Blend seeds with:
• 3 tbsp apple cider vinegar
• 2-4 tbsp honey or maple syrup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp turmeric
• 1/4-1/2+ cup reserved brine or water
(Keep it slightly looser than final. It will thicken more once refrigerated.)
Pulse with an immersion blender until you reach your desired consistency, adding more brine or water as needed.
TASTE & ADJUST
More honey → milder
More vinegar → tangier
More liquid → looser
More spice → bolder
STORAGE
Flavor continues to mellow over time.
Store covered in the refrigerator.
Keeps at least 2-3 months, often longer.
💚If you love gardening and food preservation (especially fermentation!), follow along and let’s do it together!
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#fermentation #fermented #mustard #recipe
@cultivating_roots_
