How to Make Fermented Mustard

Ah yes, fermented mustard is a thing, and this is how you make it!

how to make fermented mustard

Let’s make fermented mustard!

Verjus, one of the ingredients in this mustard recipe, is essentially unfermented sour grape juice. It’s add a delightful note of sweetness and acidity. To make it they press underripe grapes. I had a serious struggle finding it in any stores. I called 5 specialty stores (in addition to grocery stores) and only 1 individual at 1 store knew what verjus even was. Alas, they did not carry it. So I purchased my verjus online and it got the job done quite well.

When the sauerkraut juice is introduced to the sugars in the verjus, that’s where the awesome fermentation begins.

The lovely thing about grinding the mustard seeds yourself is that you get to decide on the consistancy. Fancy some texture and dimension? Grind half them more lightly, leaving bigger peices. Get creative, and let me know how it goes. I love learning 🙂

Allow it to set up and ferment for at least 24 hours, but I recommend at least a few days, and you can also let it sit for a week or two. But it’s worth mentioning that your mustard will lose it’s spicy kick the longer you leave it out to ferment.

Note: When the cold, wet ingredients combine with the mustard seeds, they cause a spicy reaction. If you are after a more mild mustard flavor, warm your wet ingredients a little before combining them with the mustard seeds.

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Dry Ingredients

  • 6 Tbsp brown mustard seeds
  • 5 Tbsp yellow mustard seeds
  • 1 Tbsp yellow mustard powder
  • 2 Tbsp high-quality kosher salt

Wet Ingredients

  • 1/4 Cup apple cider vinegar
  • 1/4 Cup white verjus
  • 5 Tbsp sauerkraut juice

Directions for making Fermented Mustard

  1. Add the brown and white mustard seeds to your spice grinder, and grind until you reach the consistency you desire.
  2. Combine all of the dry ingredients and wet ingredients separately.
  3. Add the dry and wet ingredients.
  4. Pour into a jar and place the lid, scraping the sides of the bowl with the spatula.
  5. Wait at least 24 hours before eating.
  6. Move to the refrigerator.

Add some sauerkraut and sausages, and VOILA!!

Did you make it? How’d it turn out? Leave a comment below!

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