Complete Grain Dijon Mustard (evenly cultured)

Selfmade complete grain dijon mustard recipe evenly cultured for enzymatic and probiotic worth that lasts for months within the fridge.

whole grain dijon mustard cultured in glass jar

I’ve been shopping for fermented complete grain dijon mustard for a number of years from an area artisan.

His methodology ferments the mustard seeds utilizing koji, a non-dairy starter in Japanese delicacies that entails the microbe Aspergillus oryzae.

Koji is usually used to ferment cooked grains — normally steamed rice, however it additionally works for culturing soybeans and, on this case, mustard seeds.

Whereas I’ve loved the comfort of shopping for cultured dijon mustard immensely, this distinctive product is now not out there domestically because the artisan has moved away to pursue different endeavors.

Unwilling to return to purchasing business variations that aren’t the identical high quality, I’ve discovered the right way to replicate his methodology utilizing kefir whey, essentially the most probiotically lively and microbially numerous dairy starter.

This straightforward recipe for culturing complete grain dijon mustard may be very simple even for a newbie. It tastes tangy and scrumptious … nearly indistinguishable in taste from the koji-based dijon mustard I’ve come to like.

I hope you take pleasure in it!

Cultured Complete Grain Dijon Mustard

Outdated fashion recipe for complete grain dijon mustard, evenly cultured so as to add probiotic and enzymatic worth to a meal of cooked meals.

Whole Time 3 days 5 minutes

Directions

Place mustard seeds, salt, whey and filtered water in a large mouth pint sized jar. Mix properly.
Cowl the lid of the jar with a fantastic cheesecloth secured with a rubber band.
Depart on the counter for 3-5 days, eradicating the cheesecloth every day to stir the combination and scent the effervescent ferment to evaluate progress.
When the marginally bubbly ferment begins to scent very “dijon-y” (this happens on day 3 in Florida), mix the substances within the jar to a thickened paste with a handheld blender.
After mixing to a paste, stir in 2 tablespoons of uncooked apple cider vinegar, screw on a tight-fitting lid, and refrigerate for just a few days to permit the flavors to meld and mood the warmth from the mustard seeds.
After refrigerating for a few days (as much as 1 week), style the mustard and modify as wanted to your private style desire. For those who like the flavour as it’s, do nothing extra. If you want it a bit tangier, stir in 1-2 extra tablespoons of uncooked apple cider vinegar. If you want it much less tangy, stir in 1-2 tsp of uncooked honey.

If desired, spoon the completed mustard right into a clear, 8 ounce (1 cup) glass jar in order that it seems to be very neat and tidy for bringing it to the desk when wanted.
Your cultured complete grain dijon mustard is now able to take pleasure in. It should final for a lot of months refrigerated!