Fermented Mustard

This one surprises almost everyone — a crock of it kept going almost constantly in traditional Pennsylvania Dutch kitchens.

Ingredients

• 2 tablespoons whole mustard seeds
• Filtered water, to soak
• Pinch of salt
• Splash of raw apple cider vinegar (with the mother)
• 1 tablespoon raw honey, optional

Method

1. Soak mustard seeds overnight in filtered water. Drain.
2. Pack into a small jar with salt, vinegar, and honey if using.
3. Press down, cover loosely, leave 2 to 3 days at room temperature.
4. Blend to your preferred texture.

Earthy, complex, slightly sour — a small jar at a specialty grocery runs four to six dollars; yours costs a few cents and a little time.

Love this one? Get all 20 in our 20 Amish Preservation Favorites Cookbook.