Fermented Mustard Recipe German and Traditional Versions

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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.


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


  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. 


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