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How to make Lacto Fermented Yellow Mustard Recipe in India| Natural Ferments (Probiotic-Rich Mustard Sauce)

The easiest lacto fermented mustard Indian recipe is here. Fermented mustard is a little pungent, a little acidic, a little bitter initially, and deeply complex in flavors. If fermented foods give you a hard time preparing, learn the process of lacto-fermenting for your gut. Lacto-fermented foods are a healthy addition to your meals and are packed with probiotics. Lacto-fermented mustard is undoubtedly the easiest to do, which ferments quickly and might go bad if you leave it outside at room temperature for more than 2 days (especially if you see fermentation bubbles all over).

It takes only five minutes to whip up all the ingredients that you pack in a small sterilized glass jar. Wait for the beneficial bacteria to do the rest of the job, that is, ferment the mustard and improve its flavors gradually. Once it sits in the fridge, the flavors develop and become intense. You may then enjoy fermented mustard in India with baked pakodas or just like any other condiment. It's that good for your taste buds and gut. Keep your tongue and gut bacteria healthy with natural probiotics from lacto-fermented foods.

Is mustard tangy?

Mustard is bitter but lacto-fermented mustard sauce or paste is tangy when you let it ferment slowly in the refrigerator. 

Does adding vinegar stop fermentation?

I do not feel the need to add vinegar to ferment foods or fruits. All natural ingredients have the capacity to ferment naturally if given the best conditions. In fact, over a  period of few days, the natural bacteria in the fermented mustard will transform the paste into a savory condiment that tastes amazing as a condiment.

How do you ferment yellow mustard?

Well, all you need is:

1/4 cup of yellow mustard powder 

4 tbsp- whey or water

1/2 tsp- mineral salt

How to make fermented yellow mustard in India

Mix everything in a sterilized glass jar.

Cover with a lid loosely.

Let the mustard ferment at room temperature for 1-2 days. In cold conditions, it may take up to 2 days to ferment. In warmer climates, mustard ferments within 15-20 hours. Next day, move it to the refrigerator to gradually ferment more and develop more intense tangy flavors.

Fermented mustard is a condiment with a zippy, sour flavor that you can use just like regular mustard. You begin by mixing mustard seeds, ground mustard, salt, and starter culture together. Next, you let it ferment at room temperature for about three days. Then, you can serve it just as you would regular mustard.

If you are a little creative, it wont hurt to add little amount of honey to make a sweet & sour mustard paste.

Do I need to ground mustard for fermentation?

Well, you can ferment whole mustard as well. However, when you powder yellow mustard coarsely, it releases their aroma and makes the whole thing more flavorful. Not to mention, the end product is ready to eat in sauce form without worrying about chewing on the whole seeds. Sounds good, right?

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