Yield: 1 pint
- 1/2 C semi ground yellow mustard seeds
- 1/2 C brown mustard seeds
- Rice wine
- 3 medium cloves garlic
- 2 Tbs raw sauerkraut juice or rejuvelac
- Raw apple cider vinegar (with the mother)
- Coffee or spice grinder
- Wide mouth mason jar
- Airlock lid, cheesecloth, or coffee filter
- Garlic press
- Measuring cup
Layer all ingredients in jar as follows…
- Pour 1/2 C brown mustard seeds into jar.
- Press garlic into jar over seeds.
- Pour rejuvelac over top of seeds.
- Pour enough rice wine over contents of jar to just cover seeds and garlic.
- Pulse yellow mustard seeds 2-3 times, or until seeds are about 50% ground. Add to jar.
- Cover entire mixture with raw apple cider vinegar. You will notice that the liquid soaks up rather quickly, so you will need to check it often throughout the day adding more ACV as needed until all mustard remains below the liquid line.
- Seal jar with airlock lid or coffee filter secured with string.
- Place jar in a dark cupboard for up to 1 week, or when fermentation has slowed (bubbles have stopped).
Note: Be sure to leave 1″ head space at top of jar in order to avoid the ‘volcano effect’ (overflow) during the fermentation process.