Lactofermented Mustard

• Gluten free
• Paleo

• Produce

  • 1 tbsp Shallots

• Canned Goods

  • 3/4 cup Whey or pickle brine

• Condiments

  • 1 tbsp Maple syrup
  • 1/2 cup Mustard seeds (brown or yellow-the brown are hotter and will make a spicier mustard

• Baking & Spices

  • 1 Salt

Found on eatingrules.com

Ingredients

• ¾ cup whey or pickle brine
• ½ cup mustard seeds (brown or yellow—the brown are hotter and will make a spicier mustard)
• 1 tablespoon finely chopped shallots or ½ tablespoon minced garlic
• 1 tablespoon maple syrup
• salt (if using whey)

Directions

• Combine the whey, mustard seeds, and shallots or garlic in a bowl and allow to soak at room temperature overnight.
• In a blender or food processor, mix the soaked seeds with the maple syrup, and blend until you get a texture you like, which can take several minutes. Taste for salt and correct the seasoning. Store in a sealed jar in the fridge, where it will keep for many months.