When I was getting close to running out of mustard the other week, I thought about my first attempt at making homemade mustard. Now that I have a power blender, it dawned on me that there was no reason to keep buying it!
I used the recipe from Detoxinista, with slight modifications, and fermented it. The result is a strong, complex, spicy brown mustard.
1. I didn’t have yellow mustard seeds so I used all brown.
2. I used white wine vinegar instead of apple cider vinegar because I saw white wine (not vinegar) in some djion recipes.
3. I let it ferment on the counter for two days.
4 Tbs brown mustard seeds
1/4 C white wine vinegar
2 Tbs water
1 ts sea salt
Add everything to the power blender, blend, put in a jar with fermentation lid, and let sit for a few days. Enjoy!