I used black and yellow seeds. So easy to make. Mix yellow and brown mustard seeds to create more or less sharpness in the mustard. Yellow mustard seeds have a milder flavor.
1 cup whole mustard seeds
2/3 cup water
2 Tbsp. raw sugar
1/4 cup sauerkraut juice as kickstart for ferment
2 Tbsp. sea salt
1/4 cup fresh lemon juice
1 Tbsp. turmeric
- With a blender or food processor on pulse setting, partially grind mustard seeds
- Add the water, sweetener, kraut juice, citrus juice, and spices to the blender and process for 1 minute.
- Place the mustard into glass jars leaving one inch of headroom. Cover the jars.
- Place the jars on the counter to ferment at room temperature for 2 to 3 days.
- Warning! Gasses from mustard ferment smell like a fart!
- After achieving desired level of fermentation , mix in 1 Tbsp of apple cider vinegar, to slow down fermentation process.
- Transfer the jars to the refrigerator for storage and use as desired.
- It virtually never goes bad, it only can dry out, but then just add water.
Antimicrobial properties of mustard seed are so strong that, when added to hamburger meat, it could kill E. coli bacteria. The compound responsible for this is allyl isothiocyanate, this compound can also kill listeria, Staphylococcus aureus, and other food-borne pathogens.
Mustard seeds may not look like anything special but they are actually loaded with nutrients and can be exceptionally beneficial for the human body. Mustard seeds are important for a variety of reasons and it’s used all across the globe for a variety of purposes – many of which are related directly to health and wellness.🖨️ Print post