Fermented Mustard


  • 1 cup whole mustard seeds
  • 2/3 cup water
  • 1⁄4 cup raw apple cider vinegar or kombucha vinegar
  • 2 tablespoons raw honey or maple syrup
  • 3 tablespoons sea salt
  • 1⁄4 cup fresh lemon juice (about two medium lemons)
  • 4 cloves garlic, crushed


  1. With a blender or food processor on pulse setting, partially grind the dry mustard seeds, leaving most of them whole. You can also just do whole seeds alone.
  2. Add the water, vinegar, sweetener, citrus juice, salt and spices to the blender and process for 1 minute.
  3. Place the mustard into glass jars leaving one inch of headroom. Cover the jars tightly.
  4. Place the jars on the counter to ferment at room temperature for 2 to 3 days.
  5. Transfer the jars to the refrigerator for storage and use as desired.