how to make mustard
Make it smooth, make it textured. Mild or spicy. However you like your mustard, it’s so easy to make at home for a flavorful, probiotic boosted, customizable condiment.
From smooth to course or stone-ground to whole-grain.
Highlights of this mustard:
- Mustard seeds. The mustard plant is part of the brassica or cruciferous family (think cabbage, kale, horseradish…). They contain a wide array of phytonutrients such as glucosinolates. When crushed (or chewed or cut), glucosinolates are converted to isothiocyanates, incredible compounds that benefit the body in many ways. In particular, they have anti-cancerous properties and also boost the body’s detoxification pathways in the liver.
- Red miso paste. This traditional, fermented soybean paste provides a deep, umami flavor and probiotics to help aid a healthy gut microbiome. When combined with the raw apple cider vinegar in this mustard, it creates some fermentation action as the mustard sits. Make sure to buy organic miso to avoid GMO soy.
- Raw apple cider vinegar. A vinegar byproduct of fermented apples, raw ACV still contains the “mother” – a term used to describe a colony of bacteria and yeast formed during the fermentation. While ACV isn’t a cure for everything (even if the internet says so), it does have benefits to it and in this particular recipe, lends probiotics and helps with the development of flavor and texture from the mustard seeds. Buy it organic, unfiltered, unprocessed.
How easy it is to make:
Make it smooth, make it textured. Mild or spicy. However you like your mustard, it’s so easy to make at home for a flavorful, probiotic boosted, customizable condiment.
- Yellow and/or brown mustard seeds
- Pinch sea salt
- Spices - ground cumin, granulated garlic, onion powder, etc.
- Miso paste
- Raw apple cider vinegar
- Water
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Before making your mustard, determine which combination of mustard seeds you want depending on preferred level of spice. Yellow mustard seeds are more mild, which brown seeds are more spicy. I like to use about 2/3 brown, 1/3 yellow seeds.
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Leave the seeds whole or grind the seeds with a mortar and pestle, or spice/coffee grinder, depending on how smooth or textured you want your mustard. I like to grind just to a point where there is some fine powder, some irregular pieces, and whole seeds.
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Mix in the salt and any spices you’d like, such as granulated garlic or ground cumin. If unsure which ones or how much like, start with a small amount (1/2 - 1 teaspoon or a good sprinkle) of one or two different spices, and then add additional after tasting. They provide a more complex tasting mustard, but are optional.
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Add the miso paste. For every approximate cup of mustard seeds, I use about a 1/2 tablespoons worth (just by eye). This will not only provide a depth of umami flavor, but when combined with the raw apple cider vinegar, it creates some fermentation action as the mustard sits.
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Now it's time to mix in the liquid. Look for about a 2:1 ratio of vinegar to water. The water just mellows out the acidity of the vinegar. However, you can use all vinegar if you like that strong vinegar flavor, or even 1:1 ratio. This is also an opportunity to adjust the level of spice of the mustard seeds. Adding cold liquid will result in a spicier mustard, while warm liquid will result in a milder mustard. Either way, look for a thickness similar to a loose pancake batter.
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Place the mustard in a sealed jar and leave at room temperature for about 3 days. Check the mustard after 24 hours. If it is too thick, simply stir in a splash more vinegar.
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Once finished sitting, taste. Assess the flavor. Adjust by mixing in additional spices or miso or even vinegar if you want. Keep in the fridge for several months.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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