Condiments are a great addition to snacks and meals for an added flavor boost, but sometimes the store-bought stuff isn’t always the best for you.
Making your own condiments can seem daunting, but it isn’t usually that difficult. When making homemade condiments, you get to control what ingredients are being used, and this is another way you can be more self-sufficient.The homesteading lifestyle is about producing more than we consume and finding ways (even small ways like homemade condiments) to become less dependent on outside systems.
I have had experience making my own condiments like homemade fermented ketchup and this 5-Minute Homemade Mayonnaise Recipe, but recently I have been testing out different ways to make homemade mustard.
Types of Mustard
Mustard is a well-known condiment that has been around for centuries and used throughout the world. The most well-known version in the US is yellow mustard which can be found at the grocery store, but there are many different varieties. All versions of this condiment are made from mustard seeds that come from a mustard plant.
There are three different types of mustard seeds that can be used to make the condiment mustard. Each comes from different regions and has its own flavoring.
Mustard can be made using:
- White Mustard Seeds
These seeds are actually a light yellow color and are the most common type of mustard seed. The white mustard seeds are used more frequently because they have a milder flavor than the others. - Brown Mustard Seeds
Brown mustard seeds are spicier than white seeds but milder than black mustard seeds. They are usually seen in spicy mustard or appear in a stone ground mustard condiment from the store. - Black Mustard Seeds
Black mustard seeds are less common and are the spicier mustard seed. The coloration of brown and black mustard seeds are similar but the black mustard seeds are slightly bigger in appearance.
Ideally, your mustard seeds are cracked or broken to release their flavor, mixed with a liquid and other spices to create a sauce. Depending on the mustard seeds that are used, the result can have different flavors and colors. My version of homemade mustard in this article is Lacto- Fermented.
What is the Fermentation Process
Mustard is a condiment that is extremely easy to make through the process of Lacto-fermentation. This simply means that a salty brine is used to get rid of the bad bacteria and allow good bacteria to thrive. During this process, the good bacteria transform sugars into lactic acid that helps with preserving your food.
Once upon a time, I was intimidated by the preservation process of fermentation. I was worried I would create something that would smell bad and taste even worse. Then I decided to take the risk and try out fermentation on cabbage. To my surprise, the result was a good tangy-tasting fermented sauerkraut that everyone in the family couldn’t get enough of.
You don’t have to use this process to make homemade mustard, but it does add some additional health benefits to your condiment. Lacto-Fermented mustard contains good bacteria that are created during the fermentation process. This bacteria aids the gut with digestion, adds probiotics, helps your overall immune system, and creates a great unique mustard flavor.
How to Make Fermented Mustard
As I mentioned previously, there are a lot of different varieties of mustard you can make, and many of them can be made through the fermentation process. Mustard is a simple fermentation recipe that doesn’t take long to make and it is easily customized depending on your taste.
Basic Yellow Fermented Mustard Recipe
Equipment Needed to Ferment Mustard:
- Spice Grinder or mortar and pestle (to crack the seeds)
- 1 Pint Jar
- Regular jar lid or fermentation lid (Trueleaf Market has a great selection of fermenting supplies)
- Blender
Ingredients Needed to Make Fermented Mustard:
- ¾ Cup Yellow Mustard Seeds
- 2 tsp of salt
- ½ tsp turmeric powder
- 1 tsp of whey (real whey, not powdered), or brine from a previous lacto-fermentation
- 1 ½ cups of water
- 1 clove of garlic
Instructions on How to Make Fermented Mustard:
Step 1: Crack the mustard seeds open using a spice grinder or mortar and pestle. Cracking the seeds open will allow the release of more flavor while they ferment.
Step 2: In a pint jar, combine the mustard seeds, salt, turmeric, garlic, and whey/brine.
Step 3: Cover the ingredients with water
Step 4: Close the jar using your fermentation lid or regular lid.
Step 5: Let your mustard sit at room temperature for 5-10 days (depending on your taste). If you are using a regular lid, you will need to “burp” the mustard every couple of days to prevent gas buildup.
Step 6: Drain the excess liquid from the jar, and then blend the remaining contents in a blender until you have reached the desired consistency.
Step 7: Put your blended mustard back into the jar and place it in your refrigerator. Let it age for 2-3 days and then give it a taste test. Note: Mustard naturally has a bitter taste it will become less bitter the longer it sits in your refrigerator.
Store your homemade lacto-fermented mustard in the refrigerator for 6 months or more.
Old Fashioned Spicy Fermented Mustard Recipe
Equipment Needed to Ferment Mustard:
- Spice Grinder or mortar and pestle (to crack the seeds)
- 1 Pint Jar
- Regular jar lid orfermentation lid (One of my favorites, Trueleaf Market has a great selection of fermenting supplies)
- Blender
Ingredients Needed to Make Fermented Mustard:
- 3 Tbsp. Yellow Mustard Seeds
- 3 Tbsp. of Black or Brown Mustard Seeds
- 2 tsp of Salt
- ½ tsp turmeric powder
- 1 tsp of whey (real whey, not powdered), or brine from a previous lacto-fermentation
- 1 ½ cups of water
- 1 clove of garlic
Instructions on How to Make Fermented Mustard:
Step 1: Crack the mustard seeds open using a spice grinder or mortar and pestle. Cracking the seeds open will allow the release of more flavor while they ferment.
Step 2: In a pint jar combine the mustard seeds, salt, turmeric, garlic, and whey/brine.
Step 3: Cover the ingredients with water
Step 4: Close the jar using your fermentation lid or regular lid.
Step 5: Let your mustard sit at room temperature for 5-10 days (depending on your taste). If you are using a regular lid, you will need to “burp” the mustard every couple of days to prevent gas buildup.
Step 6: Drain the excess liquid from the jar, add the remaining contents to the blender and then blend in short bursts. This old-fashioned fermented mustard should contain visible mustard seeds and have a slightly chunky texture.
Step 7: Put your blended mustard back into a clean jar and place it in your refrigerator. Let it age for 2-3 days and then give it a taste test. Note: Mustard naturally has a bitter taste it will become less bitter the longer it sits in your refrigerator.
Store your homemade lacto-fermented mustard in the refrigerator for 6 months or more.
Have You Tried Fermented Mustard?
Something as simple as making your own condiments can be an easy step towards self-sustainability. These fermented mustard recipes are an easy way to get started with simple food preservation and from-scratch cooking. If you are interested in learning more about from-scratch cooking, then my Heritage Cooking Crash Course might be for you.
- Learn how to make Fermented Ketchup
- Learn how to make Easy Mayonnaise
More About Fermentation:
- Homemade Fermented Pickle Recipe
- How to Use a Fermenting Crock
- Pickled Green Beans Recipe (lacto-fermented)
- Curious about Fermentation? This One’s for You (Podcast Episode)
