Can you use a blender? Do you have some fermented brine from a batch of fermented pickles or sauerkraut? Then you can make this exquisite, fermented mustard.
*You can substitute for any high-quality mineral salt, but do not use regular table salt.
1. Make a brine by dissolving sea salt in the filtered water, and stir in the fermented pickle or sauerkraut brine.
2. Pour 1/4 cup of mustard seeds into the jar and place the sliced garlic and bay leaf in, and top with the other 1/4 cup of mustard seeds.
3. Slowly pour brine mix from step #1 over the ingredients.
4. Place your Kraut Source unit on according to directions.
5. Place the prepared jar away from direct sunlight and allow to ferment at room temperature for 6 - 7 days.
6. When ready, strain the contents. Save the liquid, and remove the bay leaf.
7. Place the strained seeds and garlic into a blender, and add in about 1/3 cup of the saved liquid, and the ingredients from Part II.
8. Blend until a smooth mustard is formed. If it is too thick, add a little more of the reserved liquid one tablespoon at a time until desired consistency is achieved.
9. Taste for flavor, and add in more salt according to your preference.
10. Store in a glass jar, in the refrigerator. It will last at least 6 months, but you'll probably go through it much quicker!
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Chief Fermentation Officer
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