Whole Grain Mustard

• This is my favorite mustard recipe. It's great as a condiment or in salad dressing or sauces. Like the other lacto-fermented recipes, it comes from The Heal Your Gut Cookbook and uses pickle juice or whey for the starter. Use pickle juice that is not made with vinegar.
• Bubbie’s Kosher Dill, my favorite pickle, is spicy. That means the pickle juice adds an extra kick to this mustard. The honey helps subdue the heat.
• The hardest part of this recipe was locating brown mustard seeds. Thanks to my older brother, I had a big supply . . . which I now need to replenish! Brown mustard seeds are hotter than yellow ones, so if you are worried about heat, you might try substituting yellow seeds for brown.

Day 1
¾ cup pickle juice or whey

¼ cup whole yellow mustard seeds
¼ cup whole brown mustard seeds
1 small shallot, minced
1 clove garlic, minced

Day 2
1 teaspoon sea salt
1 tablespoon honey

• Mix together the pickle juice (or whey), mustard seeds, shallot and garlic.
• Let sit overnight.
• The next day, add the sea salt and honey. (The latter is optional). Blend in food processor until you reach a consistency you like.
• 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.

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.