Sunday, January 18, 2009

Lactofermented Mustard

I had NO idea that it was possible to make something to take the place of those irreplaceable condiments in jars and plastic bottles, but it is. They taste 100 light years better than anything that you can get at a supermarket. They're also much better nutritionally. In fact, they add good nutrition to food and are digestive assistants. This mustard is especially healthful because it's lactofermented, so it's like getting a super tasty probiotic with every bite of savory food and the nutrition of each ingredient is magnified by the fermentation. The turmeric is nature's anti-inflammatory. Garlic keeps away viruses (and certain people, so be forewarned). Mustard is used to cure lung ailments.

This recipe is based on Nourishing Traditions.

1 - 1 1/2 c mustard powder
juice of 1 lemon
2 ts sea salt
1 clove crushed garlic
about 1" grated turmeric root
2 1/2 tablespoons of yogurt whey

Blend ingredients together and put into a mason jar but do not seal air-tight. Ferment 3 days in a warm place then seal the jar and refrigerate.

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