Lightly cultured for enzyme and probiotic value, this homemade whole grain Dijon mustard recipe will last for months in the refrigerator.
I have been purchasing fermented whole grain Dijon mustard from a local artisan for several years.
His method uses koji, a non-dairy starter in Japanese cuisine that contains microorganisms, to ferment mustard seeds. Aspergillus oryzae.
Koji is commonly used to ferment cooked grains (usually steamed rice), but it also works well for growing soybeans (in this case, mustard seeds).
I immensely enjoyed the convenience of purchasing cultured Dijon mustard, but this unique product is no longer available locally as the artisan has moved on to pursue other endeavors.
Not wanting to repurchase a commercial version that wasn’t the same quality, I figured out how to replicate his method using kefir whey, the most probiotically active and microbially diverse dairy starter.
This simple recipe for growing whole grain Dijon mustard is super easy even for beginners. It’s tangy and delicious. The taste is almost indistinguishable from my favorite yeast-based Dijon mustard.
I hope you enjoy it!
Cultured Whole Grain Dijon Mustard
An old-fashioned recipe for whole grain Dijon mustard, lightly cultured to add probiotic and enzymatic value to cooked foods.
guideline
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Place mustard seeds, salt, whey, and filtered water in a wide-mouthed pint-sized jar. Mix well.
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Cover the jar lid with a thin piece of cheesecloth secured with a rubber band.
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Let sit on the counter for 3-5 days, removing the cheesecloth each day to stir the mixture and smell the bubbling fermentation to assess progress.
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When the slightly frothy ferment begins to smell very “Dijon-like” (which happens by the third day in Florida), use a hand-held blender to blend the ingredients in the jar into a thick paste.
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Once mixed into a paste, add 2 tablespoons of raw apple cider vinegar, mix well, cover tightly, and refrigerate for several days to allow the flavors to meld and temper the heat of the mustard seeds.
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Refrigerate for a few days (up to a week), then taste the mustard and adjust to personal taste as needed. If you like it the way it tastes, don’t add anything extra. If you want a more tangy taste, mix in 1-2 tablespoons more raw apple cider vinegar. If you want a less spicy taste, stir in 1-2 teaspoons of raw honey.
If desired, spoon the finished mustard into a clean 8-ounce (1-cup) mason jar so it looks very neat and tidy when you take it to the table when needed.
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Now you are ready to enjoy your cultured whole grain Dijon mustard. If refrigerated, it will last for several months!
Nutrition Facts
Cultured Whole Grain Dijon Mustard
Amount per serving (1 teaspoon)
calorie 5
calories from fat 2
% Daily Value*
province 0.2g0%
potassium 15mg0%
carbohydrate 0.5g0%
0.2 g fiber1%
protein 0.3g1%
*Percent Daily Values are based on a 2000 calorie diet.
