Raspberry Mustard

insta raspberry mustard

Lactofermented, at that!

What does lactofermented mean, really? That this mustard has been cultured with beneficial bacteria, and it’s good for your stomach! That just a bit of this condiment on the daily or weekly can actually boost your stomach function–not too shabby, and way cheaper than a daily probiotic capsule, right? Let’s get right to it, shall we?

Lactofermented Raspberry Mustard

1/2 cup yellow mustard seeds
1/4 cup brown mustard seeds
1/4 cup fresh raspberries
1/4 cup kombucha vinegar or apple cider vinegar
1/4 cup lemon juice
1/2 cup filtered water
1 tablespoon raw honey (can also use maple syrup or other natural sweetener)
1 tablespoon sea salt
2 tablespoons whey* (optional)

In a clean, pint size glass mason jar, add both types of mustard seeds (you can play around with the quantities for these. Yellow mustard seeds are more mild in flavor, which brown are sharper and spicier). Combine all remaining ingredients in a blender and puree until smooth. Pour liquid mixture into the mason jar with the mustard seeds and stir to combine. Tightly fasten the lid on the jar and allow to sit for 1 day. After 1 day (or so, you can be flexible), pour the contents of the jar into a blender or food processor and blend to your desired mustard consistency–more for a smoother mustard, or less blending for a more whole grain batch. Transfer the blended mustard back into a clean mason jar, screw the lid back on, and allow to sit for another 2 to 3 days. Transfer mustard to the fridge for storage. Mustard will keep for 6+ months in the fridge. Makes about 2 cups.

**want to use whey, but don’t know where to get it? Yeah, you can’t buy it, but you can make it! Take 2 cups of whole milk yogurt, and place in a colander or strainer lined with a clean dishtowel. Put the colander over a bowl big enough to catch the liquid that drips from the straining yogurt. Put the whole thing in the fridge, and allow to strain for at least 2 to 4 hours, or overnight. Save the liquid that drains away from the yogurt, because this is the whey! You can put it in a mason jar with a lid and it should keep in the fridge for up to 6 months. The strained yogurt is now what you would consider Greek yogurt–extra thick and creamy! Eat it as you would any normal yogurt.

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