PREP: 10 minutes STAND: 26 hours CHILL: 3 days MAKES: 1⅓ cups

Fermented Whole Grain Mustard

What You’ll Need

¾ cup cider vinegar

⅓ cup yellow mustard seeds

⅓ cup brown mustard seeds

1 tsp. fine sea salt

3 Tbsp. honey

2 cloves garlic, peeled

1 Tbsp. whey*

How to Make It

1. In a medium bowl combine the vinegar, yellow and brown mustard seeds, and salt. Cover and let stand at room temperature for 24 hours (the seeds will absorb some of the liquid).

2. Place mustard seed mixture, honey, garlic, and whey in a food processor. Cover and process for 1 to 2 minutes until a thick chunky paste forms. Spoon into a clean 2-cup crock; cover tightly. Let stand at room temperature for 2 hours. Refrigerate for 3 days to blend flavors before serving.

*Test Kitchen Tip: For whey, place 6 oz. (¾ cup) plain yogurt in a fine mesh sieve lined with 100% cotton cheesecloth or a coffee filter (do not use Greek yogurt or yogurt that contains gelatin). Place the sieve over a small bowl. Cover and chill 24 hours to drain. The liquid that collects in the bowl is whey. Save the yogurt to serve as a dip or with desserts. (Or purchase liquid whey from a health foods store.)

To Store: Store sealed jars in the refrigerator up to 2 months.

PER 1 TSP. MUSTARD: 12 cal., 1 g fat (0 g sat. fat), 0 mg chol., 35 mg sodium, 1 g carb., 0 g fiber, 0 g pro.