Lacto-Fermented Mustard

Half gallon jar with a fermentation lid

subheading: Ingredients:

2.5 cups mustard seeds (I typically use 1.25 cups yellow & 1.25 brown; using a 50/50 ratio is popular but more brown will make a hotter mustard)

4 cups filtered or distilled water

2 TBSP additive-free salt

150g pineapple (fresh, canned or frozen)

10 to 15 cloves garlic (or a full head) (~40g), quartered

~40g ginger, thin-sliced

½ large yellow bell pepper, seeded & cored

Hot peppers as desired (I added a couple orange habaneros and a bit of ghost pepper; if you want a very spicy mustard I recommend more)

subheading: After the ferment:

Up to 2 cups white wine vinegar at blending, or to desired taste & consistency (may substitute fully or partly with white vinegar, apple cider vinegar, or other clear/light-colored vinegar).

1 tsp salt per each cup of vinegar

To increase mustard heat: 1 to 2 TBSP of pure ground mustard powder, yellow or brown, at the final blending.

For a true spicy mustard: add 1 to 2 TBSP cayenne powder at the final blending.

Optional: consider adding other fermented items at blending; for example, ½ cup fermented horseradish or honey fermented garlic

Optional: instead of adding those fermented items, for a sweet or honey mustard, you can add sugar or honey (blend in a TBSP at a time to taste). Honey fermented garlic is not very sweet after it has aged but you could also consider mixing it together with fresh honey or other sweetener.

Directions at insaneinthebrine.com

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