Cultured Mustard with Honey & Garlic

Cultured Mustard with Honey & Garlic

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.


Part I

  • 2 teaspoons (0.4 oz) Celtic Sea Salt*
  • 1-1/2 cups filtered water
  • 2 - 3 Tablespoon fermented pickle brine or sauerkraut brine
  • 1/2 cup (3 oz.) yellow mustard seeds
  • 1 medium garlic clove, sliced
  • 1 bay leaf

*You can substitute for any high-quality mineral salt, but do not use regular table salt.

Part II

  • 1 Tablespoon raw honey
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon cayenne powder
  • 1/4 teaspoon Celtic Sea Salt, and more as needed to adjust flavor


  • 1 Kraut Source unit
  • 1 pint-size, wide mouth mason jar, and ring


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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Spread the culture!

Chief Fermentation Officer

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