Skip to main content

Fermented mustard

I have been wanting to try making mustard, but my plans involved growing my own mustard seed.... and that just hasn't happened yet, so I realised I was just going to have to try it with some bought mustard seeds, not organic or anything, oh well.

The recipe is pretty simple, just combine 1/2 cup of mustard seeds, 1/3 cup of water, 2 T organic unpasteurised apple cider vinegar, 1 T raw local honey, 2 T whey from raw milk cream cheese (or kefir or yoghurt), 1 t sea salt, a little garlic and lemon juice, in the blender and whiz until it reaches the desired consistency.

The only difference between this fermented mustard and other mustard, is the addition of the whey.  You need to leave the jar of mustard at room temperature for a few days to allow it to ferment slightly.  You can't taste the fermentation, but it will help the mustard to last longer.

Fermented mustard is the accompaniment to homegrown beef steak!  Especially if you are trying to avoid the high-sugar sauce options.

Have you grown mustard seeds?  Made mustard?  Fermented anything lately?

From The Farm Blog Hop  Homestead Barn Hop

Comments

  1. Just what I was looking for! Lots of fermented recipes. I have ginger carrots fermenting and I might try this next :-)

    ReplyDelete
    Replies
    1. Glad to share the fermenting fun... hope you found a few recipes to try :)

      Delete
  2. That is interesting, I have mustard growing but the 30 below freezing temperatures has laid it low but maybe it will come back for seed in the spring. If not I can plant a patch of it for summer seeds.

    ReplyDelete
  3. Hi Liz,
    I have never fermented anything. But have always wanted to try my hand at mustard..but had wondered where to purchase bulk mustard seed. I always buy smaller amounts for my Bread and butter cucumbers.
    Will have to try . Thanks for showing us.
    Jane.

    ReplyDelete
    Replies
    1. I just bought it from the supermarket, you don't need heaps to make jar of mustard though, I hope I can grow it eventually...

      Delete
  4. I'm not evern sure I'd let the stuff in the house! yuk! Never been a fan of mustard (I suppose it's ok in a sauce)

    ReplyDelete
    Replies
    1. Although I've grown mustard as a salad crop and a green manure before now that worked well. I guess if its fermented it would keep well

      Delete
  5. yeah Pete won't eat it either, but if you generally like mustard, its not too bad!

    ReplyDelete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko and give the vine a structure to climb over.  In summer, the vine will produce tiny flowers that will eventually swell into choko fruit.  The vine doesn't like hot dry weather.  And it doesn&#…

Making tallow soap

For some reason I've always thought that making soap seemed too hard.  For a start the number of ingredients required was confusing and all the safety warnings about using the alkali put me off.  The worst part for me was that most of the ingredients had to be purchased, and some even imported (palm oil and coconut oil), which never seemed very self-sufficient.  I can definitely see the benefits of using homemade soap instead of mass produced soap (that often contains synthetic fragrance, colour, preservatives, and has had the glycerine removed), but it seemed to me that if I was going to buy all the ingredients I may as well just buy the soap and save myself all the hassle.  For the past several years I have bought homemade soap from various market stalls and websites, and that has suited me just fine.
Then we had the steer butchered at home and I saw just how much excess fat we had to dispose, it was nearly a wheel-barrow full, and that made me think about how we could use that…