Lacto-Fermented Beer-Thyme Grainy Mustard Recipe
This homemade grainy mustard combines mustard seeds with beer, thyme, and natural fermentation for complex tangy flavor. The lacto-fermentation process develops depth while maintaining texture from whole mustard seeds. Perfect as a condiment for sausages, pretzels, or charcuterie boards. The beer adds maltiness while thyme provides herbal notes that complement the mustard's natural heat. After just three days of counter fermentation, you'll have a artisanal condiment that rivals store-bought versions.
Ingredients
- ½ cup mustard seed, yellow or whitebrown mustard seed1:1heat preference
spicier result
- ¾ cup minus 1 tablespoon beer
- 1 tablespoon mustard flour
- 1 tablespoon dried minced onion, or 1/4 cup diced fresh, sauteed or raw
- 2 teaspoons dried thyme leaves, or 2 tablespoons fresh
- ½ cup minus 1 tablespoon raw apple cider vinegar
- ½ teaspoon sea salt
- 1 teaspoon turmeric, for color(optional)
- 2 tablespoons whey, or dairy-free starter culturedairy-free starter culture1:1dairy-freedairy-free
use Caldwell's or similar culture
Instructions
- 1
Soak the mustard seeds in beer overnight
- 2
Combine soaked seeds with remaining ingredients in blender or food processor, reserving two tablespoons mustard seeds if desired for texture
- 3
Blend to preferred consistency
- 4
Stir in reserved mustard seeds if using
- 5
Transfer to glass jar and cover
- 6
Let sit on counter for 3 days
- 7
Refrigerate and enjoy
Tips
Reserve some whole mustard seeds before blending for added texture in the final product
Use a glass jar for fermentation as plastic can absorb flavors and metal may react with acid
Taste after fermentation period and adjust seasoning if needed before refrigerating
Good to Know
Refrigerate for up to 6 months in airtight glass jar
Make 3 days before serving to allow fermentation
Serve at room temperature or chilled with meats, cheese, pretzels
Common Mistakes
Use glass containers only to avoid flavor absorption and chemical reactions
Don't skip the fermentation time or flavor won't develop properly
Substitutions
Dairy-Free Swaps
use Caldwell's or similar culture
General Alternatives
spicier result
FAQ
Can I make this without the fermentation step?
Yes, but you'll miss the complex tangy flavor that fermentation develops. The mustard will be sharper and less nuanced without the lacto-fermentation process.
What if I don't have whey or starter culture?
You can use the liquid from sauerkraut or other fermented vegetables, or simply ferment longer without starter, though results may vary.
How long will this keep in the refrigerator?
Properly stored in a glass jar, this fermented mustard will keep for up to 6 months and may continue to develop flavor over time.