It’s barbecue season in this hemisphere, so prepare yourselves for a few of my favorite barbecue-related condiments. I preconceive and then understand your skepticism. Why? Seriously, why would you need to make your mustard probiotic? And the answer is, you don’t need to. But if you are the type to make your own mustard or have been wanting to try it, then this is a simple and easy recipe to start with, and the culturing process is simple and short (at least from a fermenter’s point of view), so why not make it probiotic, really? I found a beer mustard recipe a few years back and it’s been homemade mustard all around since then. It’s easy, cheap and a batch that takes 10 minutes or less to make can last you months or more. If I’m being honest, this stuff doesn’t usually last for months around here. My husband and I tend to devour this version. It just tastes too good!
Most of you seasoned fermenters out there will know Sally Fallon’s book Nourishing Traditions. It’s clear to me that the companies freaking out about their whey disposal from greek yogurt straining have failed to read this book.* Ms. Fallon uses whey in everything she ferments! For me, it’s a bit much, but that doesn’t take away from the fun of the book, or the enormous number of fantastic recipes that are in it. Of course, you certainly do not need whey to kickstart fermentation, but in some things, it is helpful, and I think this mustard falls into that camp. I actually did a version with rejuvelac, after my recent, borrowed discovery that it makes a great culturing liquid. Both turned out great, so I feel like I’ll be using them interchangeably in the future, depending on whether I’m more in cheese-making or grain-sprouting mode.
SPICY MAPLE LACTO MUSTARD
Yield about 1 cup
Adapted from Sally Fallon’s Nourishing Traditions
A few notes: you can adjust the heat here by using different kinds of mustard seeds. The yellow guys are hot, but black/brown guys are not. If you don’t like it spicy, just adjust to your preferences.
Also on the mustard, as with other lacto-fermented foods, the sugars (maple syrup, in this case) get consumed during fermentation, so the older the mustard gets, the less sweet and more acidic it will be. You should still get a little maple flavor, though.
Finally, you can choose to buy prepared (powdered) mustard or make mustard powder yourself with a spice grinder. I make my own, so if you’re buying powder, focus on the yield amounts, in the recipe.
- (optional) Spice grinder or spare coffee grinder (unless you like mustard flavored coffee, don’t use your normal coffee grinder!)
- Food processor
- Scant 2/3 cup yellow mustard seeds
- Scant 1/3 cup brown or black mustard seeds
OR (not both)
- (optional) Sub the above two ingredients for 3/4 cup store-bought mustard powder
- 1.5 tablespoons fresh lemon juice
- 2 tablespoons to 1/4 cup water (or even more for a thinner consistency)
- 1.5 tablespoons whey or rejuvelac
- 1 teaspoon salt
- 1 pinch turmeric powder or a teaspoon of fresh
- 1 clove of garlic
- 1 tablespoon maple syrup
- 1 tablespoon brown mustard seeds
- If using whole seeds, grind your mustard powders in your spice grinder until powdered. If using powdered mustard, proceed to step two.
- Add mustard powder, salt, turmeric, if using, garlic, whey/rejuvelac and lemon juice to a food processor and blend until pretty smooth.
- Add water slowly, until mustard reaches your desired consistency.
- Remove from food processor, stir in maple syrup and brown mustard seeds by hand
- Place in a jar, preferably one that cloesly fits the quantity of mustard (so 1/2 pint) and let sit at room temperature for 2 days, then place in the fridge.
- It will become more acidic and less sweet the longer it ferments, and fermentation will continue at a slower rate in the fridge.
- Be aware that some separation during fermentation is normal. Just stir to reincorporate the liquid.
*This seems like a non-issue to me. Are there no clever waste stream consultants out there who can figure out a way to get whey to other companies that can use it? Am I crazy for thinking this should be easy to resolve?