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Fermented Mustard

Whole Grain Stout Mustard

My favorite way to use it is as the basis for homemade vinaigrette dressing, the vital topper for my daily, unprocessed, salad at lunch. Mustard you make yourself will be a bit spicier than commercial varieties.

Course Condiment
Cuisine Indian
Prep Time 15 minutes
Total Time 15 minutes
Yield 10 servings
Calories 81 kcal
Author Nishanga Bliss


  • ¾ cup whey or pickle brine
  • ½ cup mustard seeds brown or yellow—the brown are hotter and will make a spicier mustard
  • 1 tablespoon finely chopped shallots or ½ tablespoon minced garlic
  • 1 tablespoon maple syrup
  • salt if using whey


  1. Combine the whey, mustard seeds, and shallots or garlic in a bowl and allow to soak at room temperature overnight.
  2. In a blender or food processor, mix the soaked seeds with the maple syrup, and blend until you get a texture you like, which can take several minutes. Taste for salt and correct the seasoning. Store in a sealed jar in the fridge, where it will keep for many months.