Fermented Mustard
History of Mustard
As a member of the Brassica Family, the characteristic leaves and seeds that come from the mustard plant have many uses. Thousands of years ago, the mustard plant was used solely for medicinal purposes. In the sixth century B.C. it was rumored to have been used by Greek scientist Pythagoras as a remedy for scorpion stings. One hundred years later Hippocrates used mustard to act as an anti-inflammatory remedy for a various number of ailments most notably tooth aches. It wasn't until the Romans discovered the edible properties of the seed that the mustard we know today was first created. The Romans would grind the mustard seeds and mix them with unfermented wine--or grape juice--into a paste like substance that closely resembled the mustard made today. Mustard making quickly spread throughout Europe, most notably in Dijon, France. By the 13th century, Dijon was well know for its mustard makers and later went on to be the first to make what is now the popular Dijon mustard. The mustard plant has been found primarily across Europe but is also prevalent in western Asia and North America. It wasn't until 1904 that the commercially popular French's yellow mustard was introduced. It is rumored that the first time mustard was ever eaten on a hot dog was at the St. Louis World's Fair in 1904. |
Lacto-Fermented Mustard
Like many other condiments, mustard can be fermented. Mustard is perhaps one of the easiest condiments to ferment due to it's short preparation and waiting time, with the whole process taking on average 3 days. The two primary ingredients in fermented mustard are the ground or whole mustard seeds and a fermentation starter. The most common fermentation starter is whey from either cheese, yogurt, or kefir. Other starters such as sauerkraut juice and kombucha have been known to work well also and add interesting flavors. The starter is a necessary ingredient to add active yeast and lactobacillus bacteria. The process of fermentation takes place when these organisms convert carbohydrates such as starch or sugar into an alcohol or acid. Active yeasts and bacteria break down these carbohydrates into lactic acid. The presence of these bacteria allow the mustard to be preserved for a long period of time, adding to many of the benefits of homemade lacto-fermented mustard.
Variations of Fermented Mustard
•Maple Syrup
•Kombucha
•Whole Grain
•Honey Dill
•Brown/Yellow
Basic Recipe
•1 cup yellow mustard seeds
•1/4 cup of pure organic wasabi powder
•1/2 cup filtered water
•2 tbs whey
•2 tsp sea salt
•juice of 1 lemon
•2 tsp honey (less or more)
•1 tsp turmeric powder
•2 tbs whole black mustard seeds
Instructions:
- Soak the yellow mustard seed overnight. Drain and grind into a paste.
- Mix in the wasabi powder, tumeric, whey, sea salt, honey, lemon juice.
- Add the water and blend until you obtain the desired consistency.
- Add the whole black mustard seeds.
- Place in a jar and cover tightly.
- Leave it at room temperature for about 3 days and then refrigerate.
Health Benefits
•Regulate cholesterol
•Improved lung function
•Prevent diabetes
•Aid in digestion
•Reduce risk of some cancers
•Vitamins A, B, K
•Probiotics
•Regulate cholesterol
•Improved lung function
•Prevent diabetes
•Aid in digestion
•Reduce risk of some cancers
•Vitamins A, B, K
•Probiotics
Resources
Katz, Sandor Ellix. The Art of Fermentation. White River Junction, Vermont: Chelsea Green Publishing, 2012. Print.
Swain, Manas Ranjan, et al. "Fermented Fruits And Vegetables Of Asia: A Potential Source Of Probiotics." Biotechnology Research International (2014): 1-19. Academic Search Complete. Web. 15 Mar. 2015.
Macfarlane, George T., and Sandra Macfarlane. "Bacteria, Colonic Fermentation, And Gastrointestinal Health." Journal Of AOAC International 95.1 (2012): 50-60. Academic Search Complete. Web. 15 Mar. 2015.