Fermented Grainy Honey Mustard

Let’s make fermented honey mustard.

This is the second fermented mustard recipe I’m sharing, the first was a Fermented Honey Dill Mustard

Equipment:

• Mixing bowl

• Cover for bowl

• Fine mesh strainer

• Measuring cups & spoons

• Whisk

• Food processor

• Canning funnel

• Storage jar

Ingredients:

2 cups Filtered Water

1 TBSP Salt

¾ cup Brown Mustard Seeds

¼ cup Yellow Mustard Seeds

¼ cup Ground Yellow Mustard Powder

3-5 TBSP Raw Honey

½ tsp Turmeric

1 tsp Salt

1-2 cloves Garlic, minced

¼ cup Apple Cider Vinegar

Instructions:

1. In a mixing bowl or mason jar combine water, 1 TBSP salt & mustard seeds. Allow to sit up to 24 hours covered at room temperature

2. Drain the seeds through a fine mesh strainer

3. Place the seeds in a food processor & pulse until crushed

4. Add the mustard powder, seasoning, honey, ACV & garlic to the food processor & pulse until combined

5. Place the mustard in a bowl & cover. Allow the bowl to sit at room temperature for 3 days

6. Pour the mustard into sterile mason jar with a tight fitting lid

7. Move the jar to the fridge & allow to sit for at least 4 weeks before eating

Notes:

• If your mustard is still too strong after 4 weeks, allow to sit a bit longer until it reaches your desired flavor

Image of hand holding small mason jar of fermented grainy honey mustard