Mustard can be prepared with powder or seeds. This recipe ferments mustard seeds and makes it more nutritious and beneficial for your digestion and health.
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  • 90 g (3⁄4 cup) yellow mustard powder or seeds
  • 10 g (2 tsp) salt
  • 60 ml (1⁄4 cup) water
  • 200 g (7 oz) white onion (1 medium), finely chopped
  • 3 cloves garlic, minced
  • 125 ml (1⁄2 cup) white wine or fruit wine
  • 125 ml (1⁄2 cup) fruit vinegar or apple cider vinegar
  • 25 g ( 7/8 oz) fresh turmeric, peeled and sliced, or 1⁄2 tsp
    (2 ml) ground turmeric (for color)

Mustard preparation

In a jar, mix mustard and salt in water. Seal jar and let ferment at 68 °F (20 °C to 30 °C) for 48 hours. In a saucepan, over low heat, simmer onion, garlic, wine and vinegar for 15 minutes to bring out flavours. Using a sieve, strain onion mixture into a bowl to save liquid. Save solid pieces for your next sautéed dish. 

In a blender or food processor, purée wine mixture and turmeric with fermented mustard mixture. Transfer to a clean saucepan. Bring to boil over low heat, whisking to prevent burning. As soon as the mixture starts to boil, remove from heat. Transfer mixture, while still hot, into a clean glass jar and seal. 

Let stand at room temperature for 10 days. The mustard will lose some of its pungency and achieve a more delicate flavour during this little rest period. Use without skimping on anything that goes nicely with the colour yellow. Keeps in the refrigerator forever and then some!

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