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Peppers & Sauces

Fermented Mustard Recipe German and Traditional Versions

Learn all about mustard fermentation with our Easy Fermented Mustard Recipe. This recipe includes two options for flavoring fermented mustard seeds.

Prep: 10 minutes
Cook: 0 minutes
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Ferment | Peppers & Sauces

Fermented Mustard Recipe German and Traditional Versions

Learn all about mustard fermentation with our Easy Fermented Mustard Recipe. This recipe includes two options for flavoring fermented mustard seeds.

Easy Fermented Mustard

The way we make fermented mustard is different from vegetable fermentation processes. Since mustard seeds are a dry good, they need to be fermented differently to ensure a safe, preserved product.

For this recipe we used already acidified, probiotic sauerkraut brine in addition to vinegar to create probiotic mustard.

When I make mustard from scratch, I always let it ferment and age for about a month. The aging process helps to reduce the initial bitter flavor. Mustard seeds and mustard powders are initially very bitter, but with time, the bitterness dissipates.

one jar of yellow mustard with made with fermented mustard seeds, a wooden spoon filled with mustard seeds and one jar of white mustard.

Ingredients For Mustard Fermentation

  • Mustard Seeds and Mustard Powder: This is the main ingredient in mustard. I like to use a mix of brown and yellow mustard seeds with yellow mustard powder. In this fermented mustard recipe you have the option of blending it for smooth mustard or keeping it course.
  • Vinegar: Any vinegar will work here. I think white vinegar or apple cider vinegar give the best flavor. You can also use rice vinegar.
  • Sauerkraut Brine: for this, you use the brine from homemade sauerkraut
  • Sea Salt: As always, I suggest using unrefined sea salt. Any type of unrefined sea salt works well.
  • Horseradish: I LOVE horseradish in mustard recipes. I think the flavor pairs so well with mustard seeds. You can use horseradish powder, but I suggest using the prepared horseradish found in a jar in the refrigerated section of the store.
  • Honey or Maple Syrup: Most mustard recipes call for a type of sweetener, usually sugar. I prefer to use honey or 100% pure maple syrup instead of sugar.
  • Spices: This recipe requires Garlic, Onion, Tarragon, Cinnamon, and Turmeric. Which spices you use depends on the type of mustard you want to make.
one small jar of yellow fermented mustard with slices of toast in the background.
one small jar of off white german fermented mustard with slices of toast in the background.

Fermented Mustard Seeds

I prefer my mustard to be lacto-fermented for three main reasons.

The first being digestibility. Sometimes I like to go overboard with the mustard on burgers and sandwiches… and that sometimes results in a bit of indigestion. BUT when it’s fermented, I have no issues. So more mustard, fewer problems!

Next, I prefer the flavor. Mustard is a very flavorful condiment, but did you know that when it’s fermented the flavor is even better?

Lastly, I love making this fermented condiment because it’s easy to add some probiotic bacteria to any sandwich or burger.

Fermented Mustard Recipe

You’ll need to have sauerkraut brine ready for this recipe. You can make sauerkraut using our homemade kraut recipe. Other than that, you need a quality blender or food processor.

completed mustard fermentation, two jars of fermented mustard (one off white and one yellow) made using this fermented mustard recipe.
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Fermented Mustard Recipe German and Traditional Versions

Learn all about mustard fermentation with our Easy Fermented Mustard Recipe. This recipe includes two options for flavoring fermented mustard seeds. Add this fermented mustard to sandwiches, burgers, wraps and salad dressings for probiotic benefits.

  • Prep: 10 minutes
  • Cook: 0 minutes
  • Total Time: 10 minutes

Ingredients

Mustard Base Ingredients

  • 50 Grams Yellow Mustard Seeds
  • 50 Grams Brown Mustard Seeds
  • 50 Grams Mustard Powder
  • 50 Milliliters Sauerkraut Brine
  • 75 Milliliters Vinegar*
  • 50 Milliliters Filtered Water
  • 12 Grams Sea Salt
  • 2 Tablespoons Honey
  • 1 Tablespoons Horseradish

Spices For German Mustard 

  • 1/8 Teaspoon Cinnamon, ground
  • 1/4 Teaspoon Tarragon, ground
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder

Spices For Regular Mustard

  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Turmeric Powder

Instructions

  1. In a clean bowl, combine all of the mustard base ingredients. Stir until evenly combined. 
  2. Choose which spices to use, either the combination for german mustard or the combination for regular mustard. 
  3. Mix in the spices until evenly combined.
  4. Add the contents to a blender or food processor. For smooth mustard, blend until smooth. For course mustard, just pulse in the blender.
  5. Add the mustard mixture into a clean mason jar.
  6. Secure the lid and leave at room temperature for 48 hours. 
  7. After 48 hours, stir the mustard, replace the lid, and store the jar in the fridge for 4 weeks. This is a slow cold fermentation, aka the aging process. This process will eliminate the initial bitter flavor of the mustard.
  8. After 4 weeks you can use the mustard on sandwiches, on burgers, in salad dressing recipes, etc. 
  9. Store for up to 6 months in the fridge. 

Notes

* you can use any vinegar, but I like the flavor of white vinegar best.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. Vanessa
    02|13|2021

    Thanks for sharing! Can I freeze it?

    Reply
    1. Cultured Guru Admin
      02|13|2021

      I’ve never tried, but I think freezing it would be okay. Have you ever frozen mustard before?

      Reply
  2. Letizia
    01|29|2022

    Would omitting the horseradish cause any issues?

    Reply
    1. Kaitlynn Fenley
      01|31|2022

      no it wouldn’t cause any issues, the flavor will just be a little different

      Reply
  3. Julia
    02|04|2022

    thank you for the recipe! I was looking for some ingredients to the mustard of “insane in the brine”. will try your recipe. I only wonder which the ingredients of the german mustard makes you think of german food? Most types of mustard (unless bought in a special shop) here (in Germany) consist of only mustard (plus vinegar, salt, sugar), but nothing else.

    Reply
    1. Kaitlynn Fenley
      02|04|2022

      You’re welcome. It’s not that any particular ingredient makes me think of German food… I just picked up some mustard labeled “German mustard” from the grocery store, read the ingredient label and then recreated it, but made my recipe fermented.

      Reply
  4. Alexander
    12|01|2022

    Thank you for the recipe. It is pretty close to what I was looking for. I have one question though: isn’t vinegar usually used to stop fermentation when you think it is ready? Doesn’t it cause any problems when you add it to the mash at the beginning? I am nee to fermenting, so I have no clue, I was just wondering.

    Reply
    1. Kaitlynn Fenley
      12|01|2022

      You’re welcome! No, vinegar is fermented and doesn’t stop this type of fermentation. Raw Vinegar with the mother, like apple cider vinegar, contains live microbes, including some lactobacillus.

      Reply
      1. Alexander
        12|02|2022

        Thank you very much! I didn’t know that. There is so much contradicting information out there. But you obviously know your stuff, so I trust you. 😉

        Reply
  5. Mary
    03|23|2023

    Can I substitute natural fermented pickle brine for the sauerkraut brine?

    Reply
  6. Lisa
    08|01|2023

    Wondering if you’ve ever added an IPA beer to the German mustard?
    A relative / chef mentioned he made a fermented grainy mustard with addition of beer.
    Any help or recipe would be greatly appreciated!😋

    Reply
  7. Amrapali Manjare
    06|27|2024

    Hi Kaitlynn,
    Thank you for the recipe. Sounds yummy. I have few questions.
    Is Sauerkraut Brine absolutely needed? Can I make it without it?
    You have all dry ingredients. Can I add raw garlic instead of powder?

    Reply
    1. Kaitlynn Fenley
      06|28|2024

      I’ve only tested the recipe with sauerkraut brine, so I’m not sure how it will be without.

      Reply

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combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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#cottagecheese #icecream
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It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

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#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

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Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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