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I use this on brats and some other stuff.

2 tablespoons stone ground mustard 1 tablespoon frenchs yellow mustard 2 teaspoons whole milk greek yogurt 1/8 teaspoon turmeric 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper 1 teaspoon cayenne pepper 1/4 teaspoon onion powder salt to taste

mix completely and use for dipping

I use this on brats and some other stuff. 2 tablespoons stone ground mustard 1 tablespoon frenchs yellow mustard 2 teaspoons whole milk greek yogurt 1/8 teaspoon turmeric 1/2 teaspoon garlic powder 1/2 teaspoon ground red pepper 1 teaspoon cayenne pepper 1/4 teaspoon onion powder salt to taste mix completely and use for dipping

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[–] • 1 pt

I love making my own fermented mustard. Do far the biggest hits have been horseradish mustard and green peppercorn mustard. I was surprised at how easy it was, then again fermenting anything is crazy easy.

[–] • 0 pt

I agree. No crazy chemicals and tons of flavor customized to what you want. Can't be beat. Amazing number of options and recipes commonly available.

[–] • 1 pt (edited )

Back at a keyboard, so here are a couple of recipes:

Green Peppercorn Mustard 2T green peppercorns 1/4 c brown mustard seeds 1/4 c white mustard seeds (aka plain yellow) 1t fresh turmeric, grated 2t salt 1 c water

after fermented, stir in 2T white wine vinegar, 1t brown sugar or honey

Blend peppercorns, mustard, turmeric, salt and water to make a paste. Spoon into pint jar. Ferment 7 days (room temp worked fine for me). Stir in vinegar and sugar after fermented and then refrigerate.

Horseradish Mustard 2–3 tablespoons grated fresh horseradish root 1⁄4 cup brown mustard seeds 1⁄4 cup white mustard seeds 2 cloves garlic, grated 1 teaspoon grated fresh turmeric root or 1⁄4 teaspoon powdered 2 teaspoons salt 1 cup unchlorinated water TO ADD AFTER FERMENTATION: 1 tablespoon raw apple cider vinegar 1 teaspoon brown sugar or honey

Blend all but apple cider vinegar and sugar/honey until a uniform paste. Spoon into pint jar. Ferment 3 days. Stir in ACV and sugar or honey and refrigerate.

Another great ferment - (forgot to mention, this is a drink, for me it is super sweet and nice treat) Pineapple Tepache

Boil 1 c water and add 1 c of raw or lightly packed brown sugar and stir well. Put into a 2qt wide mouth jar. Fill 2/3 with water. Rinse a pineapple, cut leaving some flesh on the skin (you get to eat the flesh). Add skins to jar, stir vigorously, cover with cheese cloth. Ferment at room temp 1-7 days, tasting daily (can be done in 12 hours if hot in your home). Remove skin and any foam, leave to carbonate in bottles 1-3 days, burping daily, store in fridge. It will continue to ferment/carbonate, so be aware! You can add anise, cinnamon, and/or cloves with the skins if you want some spices to flavor it.

[–] • 0 pt

Thanks for sharing.

Neat on that last one. You're basically making pineapple vinegar. Sounds great. Will point out, the ph of vinegar is important. Many homemade vinegars do not have the proper ph to create a safe product for extended shelf life, even in the frig.

Just adding a comment, those seeds swell 4x or more. A little goes a long ways. If anyone isn't sure they like a recipe, feel free to cut it back and try. A 1/2 cup of mustard is actually a lot once it's prepared. Please don't read anything into my comment. Just soap boxing.