Homemade lacto-fermented honey mustard is super easy to make and so much better than store-bought. Add a little whey, strained from yogurt, and a few days on your countertop, and you have a probiotic packed condiment. And you know how great that is for you.
Making Lacto-Fermented Honey Mustard
This lacto-fermented mustard recipe whips up in no time at all. There’s some soaking, and then some fermenting, but your hands-on time is quick and easy.
And the prepared mustard truly is the best I’ve ever tasted. We love to build a fire in the backyard in the fall, or during maple syrup making time and cook organic hot dogs.
There’s nothing like homemade honey mustard to top those hot dogs! Or try fermenting store-bought ketchup and condiments for those who prefer ketchup.
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Homemade Probiotic Honey Mustard
Ingredients
- 1/2 cup whole yellow mustard seeds
- 1/2 cup water
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon raw honey
- 2 tablespoons probiotic whey *
- 1 teaspoon sea salt
- 1 lemon juiced
- 1 clove garlic
- 1 pint-sized jar
Instructions
- Combine the mustard seeds and water in a small bowl. Cover and let sit for a few hours to hydrate the seeds.
- Place the hydrated seeds and all the other ingredients in your food processor and blend until smooth.
- Transfer to a small, pint sized jar and close the lid tightly.
- Leave on your counter for 2–3 days to ferment, then transfer to the refrigerator to use as needed.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Kathy says
Could I use mustard powder instead of mustard seed?
Susan says
Yep, you sure could. I’ve not done it myself, so I’m not sure if you use the exact same amount. You may have to experiment.
Kristin says
What a great way to add probiotics in to your diet, I’ll have to try this. Followed you from the Homestead Barn Hop.
Love for you to come by Wildcrafting Wednesday and share.
http://www.herbanmomma.com/2013/09/wildcrafting-wednesday-9-11-13/
Dawn @ Peeling Back the Onion Layers says
I am totally making this! I’d love it if you would share at our Healing With Foods blog hop! Hope to see you there! http://peelingbacktheonionlayers.com/healing-with-food-friday/
elizabeth says
Does it go bad if kept in the fridge? How long is it good for?….not that it matters..my hubby goes thru mustard like it was going out of style. 🙂
Susan says
The mustard does not spoil quickly. It lasts for weeks in the frig.
Loopelia says
Do you think it’s ok to add water kefir instead of whey?
Susan says
I’m inclined to say yes, Loopelia, although I don’t have any experience doing so myself.
Deb says
I’ve had mustard seeds sitting in my pantry for quite a while now, not knowing what to do with them. Now I know! (Hopefully they haven’t been sitting there too long!) Thanks, Susan!
cher says
I cannot have vinegar could I sub with lemon juice??
Susan says
I’ve never tried it with lemon juice, but I think that should work!
Crystal says
Just to clarify, do you use the lemon or the lemon juice when it says 1 lemon, juiced. If you use the lemon, do you use the peel? Sorry if this is a dumb question! Thanks in advance!
Susan says
Hi Crystal, sorry if I wasn’t clear. Use just the juice of the lemon.
Crystal says
Thanks for the quick response. That what I assumed but wanted to be sure. Thanks!!
Kathy says
I’m wondering if I can use the liquid off of soy yogurt instead of kefir or cow yogurt? I am vegan and don’t eat dairy, but the yogurt I eat does often times have a liquid on the top when opening it. Thanks for the recipes. Very interesting reading.
Susan Vinskofski says
Hi Kathy, I don’t have any experience with soy, but I assume if it’s probiotic it will work!
Monica says
I’m thinking it might work with the liquid from fermented garlic instead of whey and could be vegan, right?
Susan Vinskofski says
I’ve never tried that, Monica, but yes, I’m sure that would work just as well.
Diane says
I am using mustard powder that I ground from seeds. I have added everything except the water and lemon juice (out of lemons so skipping). My question is this… the consistency is already pretty runny, if I add water it will be very runny. Will it thicken a lot while sitting?
Patty Knass says
So I am making the honey mustard now. I just bought the mustard seeds but they are not emulsifying no matter how much I blend them. If you get this anytime soon could you please tell me if they’re supposed to stay in the little balls or not thank you
Susan Vinskofski says
Hi Patty, it sounds like the seeds need a longer soak. They definitely should grind up.