Fermented Mustard


  • 3/4 cup ground mustard
  • 1/4 cup filtered water
  • 1 Tbls. rejuvelac or whey
  • 1 lemon, juiced or raw apple cider vinegar
  • 1 Tbls. yacon syrup


  • Blend all ingredients. Place in sterilized jar. The top of the mustard should be at least one inch below the top. 
  • Cover tightly and keep at room temperature for 3-4 days to allow ferementation. Store in refrigerator. 
  • Try adding a garlic clove, red hot chili flakes, 1/4 tsp. turmeric or allspice as variations.