Lacto-fermented Mustard

🕓 Dec 11, 2018

Makes ~500mL of mustard


  • 100g mustard seed
  • 375g water
  • 13g salt


  • Mix water and salt completely
  • Add in mustard seed, stirring
  • Cover lightly and let sit, 4-6 days
    • Note: I found that it off-gassed by sulphury, but that will not be present in the final product
  • After fermentation, blend (a blender or a food processor is fine) and pack into clean mason jars
  • Refridgerate

The source suggests that it will keep up to 6 months in the fridge.