Lacto-Fermented Organic Whole Grain Mustard
Store bought organic, whole grain mustard is ridiculously over priced (and it isn’t even fermented), but you can make a quart of it for about the cost of a single jar. Here’s my recipe (adapted from Sally Fallon) for about 1 1/2 cups of the good stuff..
Lacto-Fermented Organic Whole Grain Mustard
All measurements are approximate
1/4 cup organic whole yellow mustard seeds
1/4 cup organic whole brown mustard seeds (hotter than yellow)
1/3 cup filtered water
2 tablespoons organic apple cider vinegar
1 tablespoon wildflower honey (optional)
2 tablespoons liquid whey
1 teaspoon sea salt
juice of 1 small lemon, more or less to taste
2 cloves garlic
Blend everything together in a food processor, adjusting consistency, if necessary, with additional filtered water.
Cover tightly and allow to stand at room temperature for 3 days before transferring to the refrigerator.
Make some ketchup too and throw away the squeeze bottles!
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[...] 1 tin of wild-caught sardines 2 Tablespoons of homemade mayonnaise 1/4 purple onion, chopped finely 1 celery stalk, chopped finely 1 Tablespoon of capers Juice of half of a lemon Pinch or two of dill 2 Tbsp minced fresh parsley 1 teaspoon of homemade mustard [...]
victoriaco said,
August 3, 2011 at 11:56 am
Hi,
I clicked on the Sardine Salad Sandwich link and got a window that said, “File Not Found”. :(
Can I get that recipe somewhere else on your site… it sounds sooo good!
Also, where is a good source to buy mustard seeds to make my own mustard?
Also, is there a certain brand for capers that you recommend?
I’m new at all this, so I thank you for your help. :)
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July 29, 2009 at 8:35 pm
[...] Season with black salt and coarsely ground pepper and dress with a teaspoon of homemade lacto-fermented mustard combined with a tablespoon of homemade crème fraîche (Crème fraîche is similar to sour cream, [...]
sustainableeats said,
August 12, 2009 at 11:56 pm
Ren you rock. I’m assuming you bought the seeds and didn’t grow your own. I’ll have to figure out how to dry them without the chickens going crazy over them next time. Thanks! I even have the book not sure why I didn’t think to look in there.
Ren said,
August 13, 2009 at 12:11 am
Yes, I buy organic brown and yellow seeds in bulk from Mountain Rose Herbs.
Thanks, Annette!
Julie Rossberg said,
September 24, 2010 at 11:17 am
Has anyone ever lacto-fermented mushrooms?
Ren said,
September 24, 2010 at 1:21 pm
Not sure what the taste/texture would be like, but the Chinese have been fermenting mushrooms (cordyceps, most commonly) for 2,000 years. You might want to ask the folks over at http://www.wildfermentation.com for more specific tips..
Hope that helps at least a little!
Cheers,
Ren
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[...] in fresh cream and homemade mustard, reduce heat and simmer another 5 [...]
Shanna said,
October 27, 2009 at 3:01 pm
Okay, I just found your site doing some searching for fermented foods. I know this is really a dumb question but…here it goes. Is it possible to make some of this lacto fermented foods and condiments without the whey? I am allergic to dairy…not lactose intolerant. Any help here would be greatly appreciate…trying to eat better and get better. Thanks.
Ren said,
October 27, 2009 at 3:27 pm
No such thing as a dumb question about trying eat better and get better!
Lacto-fermentation breaks down casein (milk protein), which is generally the most difficult to digest. Culturing also restores lactase which helps digest lactose, allowing many people to tolerate fermented milk products. I would definitely recommend visiting http://wildfermentation.com/ for in-depth information and a strong user forum.
If you’d care to share, I’d be interested to learn how it goes for you..
Good luck, and thanks for stopping by, Shanna!
Jimmy Obomsawin said,
October 12, 2010 at 3:46 pm
There are certainly plant-only sources of lactobacillus. One of the easiest ways to get it might be to make sauerkraut. Kraut juice is full of it. Just spoon off a bit of the liquid. If you search around the internet, there are plenty of sauerkraut sources around. Be sure to look at Salvador Katz’s recipe over at http://www.wildfermentation.com/resources.php?page=sauerkraut
Other sources might be kimchi, sour pickles, or fermented salsa.
Ren said,
October 12, 2010 at 5:03 pm
Excellent tip! Thank you, sir!
ric oshay said,
March 27, 2011 at 9:25 am
So I am guessing that the lactose in this recipe only occurs in the whey. In that case you would want to substitute the whey with lactose (home brew stores) in conjunction with the sauerkraut juice.
Thia said,
March 28, 2011 at 4:18 pm
Lactose is not desirable. Lactobacillus & lactic acid is what is needed. Both of which occur naturally in *unpasteurized* sauerkraut. No need to add anything else! :) (Most store bought kraut is pasteurized. Look for Bubbies brand if wanting to purchase already made.)
In my opinion, kraut juice makes for a far superior tasting ferment. I don’t like my food tasting like yogurt, unless it is yogurt! Kraut juice contributes a mild pickle taste that I feel is more appropriate & more palatable in fermented foods.
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[...] Lacto-fermented mustard [...]
kc said,
February 17, 2010 at 6:31 am
I am anxious to make my own fermented mustard but can’t use whey (I can’t find corn-free milk to make yogurt – or corn-free yogurt for that matter). This sounds like a fabulous recipe so I am toying with the idea of using juice from my lacto-fermented veggies instead of whey. I make them with organic veggies and sea salt only. What do you think? Will it work? I hate to waste my ingredients on a failure but I can’t see any reason that it wouldn’t work – I’ve read Sandor’s tip about injecting new ferments with juice from an older one to get them started on the right track.
Ren said,
February 17, 2010 at 6:55 am
I think that would probably work. May take longer to mellow.. you know how sharp ground mustard seeds are. Try a small batch & see!
Chris Atkins said,
March 8, 2010 at 1:30 pm
maybe what u want.
Paul Renshaw said,
March 9, 2010 at 5:34 pm
How long will this Lacto-fermented whole grain mustard keep?
Ren said,
March 9, 2010 at 5:47 pm
Up to a few months, depending on handling and whey concentration. I find that it tastes best after it “cures” for about 10 days.
Paul Renshaw said,
March 9, 2010 at 6:08 pm
Can I use the liquid whey leftover from when I drain plain yogurt to make yogurt cheese? I also am going to try making the ketchup too, it sounds really good. Thanks for the reply.
Ren said,
March 9, 2010 at 6:12 pm
Yes, absolutely! I get large containers of plain, whole milk yogurt for that very purpose (curds & whey, that is).
Paul Renshaw said,
March 9, 2010 at 6:46 pm
Thank you very much. Have a great night! Paul
Paul Renshaw said,
March 12, 2010 at 5:38 pm
How long will the whey that is drained from yogurt keep? Also, how long will the yogurt cheese keep? I just made some mayo and I am going to try mustard and ketchup this weekend. Thanks for the info, Paul.
Ren said,
March 13, 2010 at 12:59 pm
There are variables including source and handling of course, but the cheese can last up to about 1 month and the whey as much as 6 months.
Louis said,
August 25, 2010 at 1:14 pm
Thanks for this great recipe, I am going to give it a try. I’m not sure what the best readily available source of whey would be? Can I use unsweetened unflavored whey protein powder? Thank you.
Louis said,
August 25, 2010 at 1:15 pm
Sorry, also forgot to ask, if I make a large batch, can I freeze the extra after say 10 days and then thaw it to use later?
Ren said,
August 25, 2010 at 1:26 pm
I’ve never tried freezing mustard, but I’m not sure its a good idea. Let us know if you decide to try it!
porcupine73 said,
March 14, 2012 at 1:00 pm
Hello. I didn’t end up needing to freeze it. I’ve had my batch in the refrigerator for about six months and it just keeps getting better and better. I was used to the normal store-bought foods which slowly putrefy, rather than being preserved naturally through fermentation. Thank you!
Ren said,
March 14, 2012 at 1:22 pm
Excellent! You’re welcome!
Ren said,
August 25, 2010 at 1:22 pm
You’re welcome! One of the best (and easiest) methods is to simply drain the whey from plain yogurt. Here’s a relevant post.. http://ediblearia.com/2009/04/02/show-me-the-whey/
porcupine73 said,
September 8, 2011 at 3:14 pm
Great thanks for the information! It’s been a whole year and I still haven’t tried doing this. But now I have a source for raw grass fed cow’s milk so I am getting whey, and I finally have all the ingredients to try this recipe! Thank you!
Ren said,
September 8, 2011 at 3:23 pm
Awesome! Can’t wait to hear how it turns out!
porcupine73 said,
September 15, 2011 at 6:37 pm
I finally got around to making it tonight! I used brown, yellow and black mustard seeds, celtic sea salt, brags ACV, juice of a lemon, and a couple cloves of garlic, and the whey. I put it in a pint jar and used a handheld ‘stick’ blender. It worked great. Wow, even before the lactofermentation it tastes absolutely delicious, the best I ever tasted. I can’t wait until the fermentation is finished.
So why do store bought products pale in comparison to homemade in general?
Ren said,
September 15, 2011 at 6:49 pm
Excellent! So glad that it worked out for you, thank you for coming back and letting me know!
In response your question, most of the prepared products that you buy in the store have been manufactured for maximum shelf-life, not for taste or nutrition. Fresh is always best!
Ren
porcupine73 said,
September 30, 2011 at 9:06 am
Thanks Ren! I finally tried some of the mustard, now fermented. I don’t know what to say. I did not know mustard could be that delicious. It is super hot, I think I used a little much garlic, but I do like it that way. I want to try some with fresh horseradish root too. My father has some root growing in his garden.
I used some of the mustard with fresh cut raw grass fed beef liver. It was almost like a pate. Not too bad for being raw beef liver anyway!
Ren said,
September 30, 2011 at 2:01 pm
That’s great to hear! Thanks for letting me know!
For a milder mustard, just reduce or leave out the brown mustard seeds (they’re a lot hotter than the yellow). The finished mustard also mellows after 3-4 weeks.
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Pamela said,
August 16, 2011 at 10:05 pm
Poking around your blog this evening. Been a while since I’ve been here or other blogs for that matter. I like your adaptation from Nourishing Traditions. I printed it out, plus your lacto fermented ketchup recipe. I like the sound of using a lacto fermented mustard in my homemade mayo recipe. Thanks!!
Ren said,
August 18, 2011 at 3:42 pm
You’re most welcome, Pamela! Its good to hear from you!
porcupine73 said,
March 14, 2012 at 1:02 pm
Hello Ren, it’s time for me to make up another batch!
Can I use a couple spare milk kefir grains in place of the whey? I have heard that can be done in sauerkraut and other fermented products but have not tried it yet. The milk kefir grains from what I understand have about 30 different bacteria, yeasts, and other organisms. Or I could filter off some whey from the milk kefir I think.
Ren said,
March 14, 2012 at 1:27 pm
I’m going to defer to the experts on this one. I suggest talking to Wardeh at http://gnowfglins.com and/or the community at http://wildfermentation.com/forum/
Please let me know if you try it and if so how it turned out.
Thanks!
porcupine73 said,
April 1, 2012 at 4:24 pm
Hi Ren, thanks for the info. I made up a quart of mustard today. For the whey, I used the whey from raw milk kefir. So now I will see how that works out! Here it is next to the milk kefir and some kombucha:
porcupine73 said,
April 1, 2012 at 4:26 pm
http://porcupine73.com/pics/mustard1.jpg
Ren said,
April 1, 2012 at 8:40 pm
Perfect! That’s a lot of mustard :)
porcupine73 said,
April 2, 2012 at 8:49 am
Haha, yes, that should last for a little while. :-) I’ve been using it mainly on raw beef liver, it makes it pretty easy to get it down.
porcupine73 said,
April 27, 2013 at 10:47 pm
It’s been another year, the quart lasted me over a year. It’s time to make some more. I accidentally ordered powdered mustard the last time, I think it will work but I liked the whole grain better. It does mellow out after a few months like you said. Thanks again for the recipe, it is delicious. I’ve been using whey from raw cow’s milk kefir in the mustard, sauerkraut and other fermented things, it works very well.
Ren said,
April 29, 2013 at 7:57 am
Woot! Interested to hear how the powdered turns out vs. the whole grain. Are you making your own kefir?
Thanks,
Ren
porcupine73 said,
April 29, 2013 at 8:50 am
Hi Ren, I’m thinking of not using the powdered and just getting the whole seeds like I had in the past. It doesn’t seem like the powdered is going to work as well. The kefir I make with milk I get locally and then add the kefir grains to it for 24 hours. It comes out pretty thick usually almost like yogurt.
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[...] Mustard [...]
Homemade Wholegrain Mustard | Economies of Kale said,
October 23, 2012 at 6:04 am
[...] A while ago I posted what was soaking mustard seeds to make homemade mustard. I finally got around to blending up the seeds to make mustard and I’m happy with the results. I made a basic mustard with just mustard seeds, apple cider vinegar and honey, but I’m looking forward to trying different seasoning combinations that I’ve found online like lemon and horseradish, raspberry or lacto-fermented mustard. [...]