Fermented Mustard, Now That Was Easy
I’ve made mustard before…but never fermented mustard
Fermented condiments are not something I’ve tried to make before. It’s not that I don’t like condiments, it’s just never occurred to me to give it a go. That is until I saw a recipe on 107 Garden that looked easy enough to give it shot.
I also have a new fermenting tool I wanted to try, and since I don’t have any veggies to ferment…mustard it is.
The recipe is simple to make and only has seven ingredients: mustard seed, garlic, honey, sea salt (I used Himalayan Pink salt), lemon juice, water, and apple vinegar. The apple vinegar is home-made from apples we gathered in the orchard. Wild yeasts took hold and, voila, in a couple of weeks we had apple vinegar.
The new tool I used is from Fermentools and consists of an airlock, lid, rubber stopper, and gasket to keep oxygen out and let the ferment do its thing. I have other lids, stoppers, and airlocks but the Fermentools airlock is one I haven’t used before so I wanted to try it.
To prepare the ferment is quick, maybe five minutes. All the ingredients go into a blender and get mixed together. Then it’s into the jar, add the lid, pop on the airlock, and set in a cool, relatively sunless spot for a couple of days or up to two weeks. Keep in mind mustard seeds are hard little buggers so this is not a smooth, creamy mustard by any means.
Check the taste every day to see how it’s progressing as the taste will change with time. After one day the taste definitely has a kick to it. Two days in and you’ll start to see some sweetness coming through so sit tight and wait it out. Remember, colder weather = longer fermenting times. How a ferment progresses and tastes is directly related to time and temperature.
When the fermented mustard is to your liking, remove the airlock, cap with a normal lid and refrigerate it. That will slow or stop the fermentation.
You’ll see in the photo above I have two cloves of garlic. Well, our garlic grew huge cloves this year so I used what would be the equivalent of four normal sized. If you like garlic, knock yourself out and add more, just remember this is fermented mustard, not fermented garlic.
I also didn’t have any whey on hand. Soirée-Leone, the author at 107 Garden said it’s okay to use an equal amount of cider vinegar and it should be fine. To make up for the additional tartness of the added vinegar I used three tablespoons of honey. Adjust as your taste dictates but extra honey would not be a bad idea if you use all vinegar and no whey. Three tablespoons seems to be doing the job nicely.
What’s next? With maple syrup season is real close at hand and that would make an interesting mustard. What do you think? Leave a comment and let me know.
Here’s a video where I discuss the difference between fermenting and pickling.