Yellow Mustard

• I was pleasantly surprised to learn how easy it is to make my own ketchup and mustard.
• This is another lacto-fermented recipe from The Heal Your Gut Cookbook using pickle juice or whey for the starter. Use pickle juice that is not made with vinegar.
• Bubbie’s Kosher Dill, my favorite fermented pickles, are spicy, so this mustard has almost too much kick but it works nicely in salad dressing and sauces.

¾ cup mustard powder

½ cup raw apple cider vinegar or coconut vinegar

2 tablespoons fermented pickle juice or whey

1 teaspoon sea salt

1½ tablespoons lemon juice

¼ teaspoon tumeric

½ teaspoon garlic powder

¼ teaspoon paprika

• Mix together all the ingredients in a bowl.
• Transfer into a jar. Cap the jar.
• Leave at room temperature for 3 days, then move to the fridge.
• This mustard will keep for several months.