Fermented Whole Grain Mustard

Learn how to make whole grain mustard with extra gut-health benefits! This fermented mustard gets its probiotic boost from liquid whey.

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  • Serving Size: 1 teaspoon
  • Makes: 1 1/3 cups
  • Prep: 10 mins
  • Stand: 26 hrs
  • Chill: 3 days

Fermented Whole Grain Mustard

Directions

  1. In a medium bowl combine the vinegar, yellow mustard seeds, brown mustard seeds, and salt. Cover and let stand at room temperature for 24 hours (the seeds will absorb some of the liquid).
  2. Place mustard seed mixture, honey, garlic, and whey in a food processor. Cover and process for 1 to 2 minutes until a thick chunky paste forms. Spoon into a clean 2-cup crock; cover tightly. Let stand at room temperature for 2 hours. Refrigerate for 3 days to blend flavors before serving. Store in the refrigerator for up to 2 months.

From the Test Kitchen

*Tip:

For liquid whey, place 6 ounces (3/4 cup) plain yogurt (do not use Greek yogurt or yogurt that contains gelatin) in a fine-mesh sieve lined with 100-percent-cotton cheesecloth or a coffee filter. Place the sieve over a small bowl. Cover and chill for 24 hours. The liquid that collects in the bowl is whey. Save the yogurt to serve as a dip or with desserts. (Or purchase liquid whey from a health food store.)

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Nutrition Facts (Fermented Whole Grain Mustard)

  • Per serving:
  • 12 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 35 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 0 g pro.

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