How to make probiotic mustard
Barefoot Mustard - probiotic mustard & more
Barefoot Mustard – a bold, probiotic-packed condiment that transforms your meals with natural goodness! Crafted with a hearty blend of brown and yellow mustard seeds, tangy apple cider and white wine vinegars, and a probiotic boost from L. reuteri yogurt whey and raw sauerkraut juice, this grainy, golden mustard is a gut-health superstar. Infused with turmeric, ginger, garlic, and a hint of Thai chili for a spicy kick, it’s perfect for slathering on sandwiches, elevating marinades, or pairing with charcuterie. Optional fermentation deepens its tangy flavor, while the "Probiotic Mustard & More" promise hints at exciting future offerings. Grab your jar at www.barefootbetters.com and savor the taste of wellness today!
Ingredients
Method
- In a skillet at medium heat (4out10) add mustard seeds, peppercorns, and the Thai chili for 3 minutes. Then add garlic and fresh ginger. Heat for 1-2 minutes more (garlic is lightly browned).
- Add items from the skillet to a coffee grinder and grind into a powder. Add to a bowl with the salt, yellow mustard powder, turmeric powder, and ginger powder (if fresh not used)
- Combine apple cider vinegar, white wine vinegar (or verjus), grape juice, sauerkraut juice, and whey
- Mix the wet ingredients into the dry. Place a lid over it and let it sit at room temperature for 3 days to ferment. Then place in the refrigerator, covered. Will last up to 2 months.
Notes
Brad Leone (www.brad-leone.com) and video editor Matt "Hunzi" Hunziker (www.matthunzi.com) on YouTube - Brad Makes Mustard | It's Alive | Bon Appetit
See Verjus on bon appetit.
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