Moutarde de Meaux (fermented whole grain mustard)

paqman

This is delicious a in potato salad, on sausage, in creamy sauce for chicken, etc.  A little goes a long way and a jar lasts a long time!  It is slightly spicy yet mild enough for a mustard.

Simply mix everything and let ferment/rest in the dark for 3-7 days (I let it rest 6 days) until you start seeing small bubbles.  I use a Mason tops pickle pipe fermentation airlock but you could just use a regular mason jar lid as long as it is not closed too tight and you slightly open it every day to let the pressure out.

For 1 500ml wide mouth mason jar:

65g yellow mustard grains

65g brown mustard grains

45g/50ml cider vinegar

6.5g salt

210ml water

This is what it looks after 6 days.  I cheated and used some of it in a potato salad after 3 days.

lkapigian

Beautiful, stuff lasts forever, o keep in your n hand,Thanks for Sharing 
I skip the vinegar and use some brine from an existing ferment to get thinks going 

GrateEggspectations

Looks good. I love whole grain mustard. Great for adding to salad dressings. 

You forgot the first and most important step of the recipe: You have to queue up the Black Eyed Peas’ “Let’s Get Retarded” but sing along “let’s get moutarded” instead. 

 

caliking

I need to try this! We brought back some whole grain mustard from Montreal, and I like the stuff.