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Homemade fermented mustard steps showcase on a wooden table

Homemade Fermented Mustard

A tangy, probiotic-rich homemade mustard made by naturally fermenting mustard seeds with water, vinegar, and spices for a flavorful and gut-friendly condiment.
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Prep Time 10 minutes
Minimum Resting Time 3 days
Total Time 7 days
Course: Salad, Side Dish, Snack
Ingredients Method Notes

Ingredients
  

  • 200 g yellow mustard seeds (or mixed yellow and brown mustard seeds in equal proportions)
  • 1 small purple onion
  • 3 bay leaves
  • 1/2 tsp black pepper
  • 1-2 tbsp white wine vinegar (for final consistency)
  • 500 ml 2% salt brine solution

Method
 

  1. Slice the purple onion into thin pieces.
  2. Thoroughly rinse mustard seeds under hot water using a fine-mesh strainer.
  3. Using a canning funnel, pour drained mustard seeds into clean glass jars.
  4. Sprinkle spices and onion slices over the seeds.
  5. Fill each jar maximum two-thirds full, as seeds will expand during fermentation.
  6. Pour the prepared 2% salt brine over the contents, leaving 1-1.5cm headspace below the lid.

Notes

This homemade fermented mustard recipe offers flexibility in preparation. You can lightly crush mustard seeds in a mortar for whole-grain texture, or grind them to powder before fermentation to eliminate later blending steps.
Allow fermentation at room temperature until activity subsides, typically 3-7 days depending on ambient temperature.
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