Prep time: 
Fermentation time: 
Yield: about 1 pint
  • 35g (3 oz. by weight) white/yellow mustard seeds
  • 35g (3 oz. by weight) brown mustard seeds
  • 40g (about ½ cup by volume) white/yellow mustard powder
  • 4 cloves garlic
  • 2 Tbsp. (30ml) pickle or sauerkraut brine, or plain kombucha
  • 1 Tbsp. sea salt, plus more to taste
  • 6 fl. ounces (175ml) filtered water
  • 2 Tbsp. (30ml) (40g) honey (OPTIONAL)
  • 2 tsp (10ml) turmeric powder (OPTIONAL)
  1. Add brown and yellow seeds, garlic cloves and water (colder water for spicier, warm water for more mellow) to a food processor or blender. Mix for 6-10 minutes, until the liquid becomes mucilaginous.
  2. Add mixture to a clean pint sized or larger glass jar.
  3. Mix in mustard powder. To achieve a mellower/less spicy mustard, wait 10 minutes before adding remaining ingredients.
  4. Add salt, turmeric, honey (if using) and pickle brine to jar.
  5. Stir well.
  6. Tightly secure lid and ferment at room temperature 3 days.
  7. Store in refrigerator for up to a year.
Recipe by Fermenters Club at