Save 20% Site Wide! Coupon code: HOLIDAY

$3.99 Flat Rate Shipping* Click here for details

Lacto-fermented Whole Grain Mustard

This staple condiment is delicious and full of fermentation goodness when created with whey. Mix yellow and brown mustard seeds to create more or less sharpness in the mustard. Yellow mustard seeds have a milder flavor.



  • 1 cup whole mustard seeds
  • ⅔ cup water
  • ¼ cup raw apple cider vinegar
  • 2 tablespoons raw honey or maple syrup
  • ¼ cup whey
  • 2 tablespoons sea salt
  • ¼ 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.
  2. Add the water, vinegar, sweetener, whey, citrus juice, 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.



Kombucha Mustard

Related Articles


Related Products

Kombucha Starter Culture Kombucha Tea Starter Culture

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...