I love wholegrain mustard and, when it appeared on the market many moons ago, I couldn’t get enough of its yummy, tart, sweet spiciness – especially on sausages or cheddar cheese. This works out a lot cheaper than those ceramic jars of wholegrain French mustard that I buy sometimes, though they are very tasty too.
Makes 3 jars
- 150ml whey
- 100g yellow mustard seeds
- 100g brown mustard seeds
- 1 small onion, diced
- 1 clove garlic, chopped1 tea
- spoon sea salt
- 2 tablespoons honey
1 Combine the whey, mustard seeds, onion and garlic in a bowl and leave it overnight – this will ensure the mustard seeds soak up the whey and swell up as they need to.
2 In a food processor or blender, whizz everything up with the honey and salt until you have a consistency that you like – not too smooth, you still want a few bits in it.
3 Spoon it in to your clean jars and ferment as the ketchup recipe above.
Tip: This will keep for months in the fridge.
Recipe and Photography Credit: Valerie O'Connor
For more information on Fermentation, check out: