Make Your Own Mustard | Eat Healthy | Save a Ton of Cash
For Me It’s Just a No Brainer, and Here’s Why
- Organic mustard seed runs roughly .75 an ounce
- Premium mustard runs roughly $5 (and up) a jar if purchased in the store
- Mustard seed kept in the pantry has a multitude of uses
- Fermented foods are among some of best things you can do for your body
Our Desert Dry Farm in Arizona
In our off-grid days we learned (often times the hard way) many things, which were necessary for our survival. Fermentation was one of those things, and it is my preferred method of food preservation whenever it’s a good fit for the food product I am creating. We will get into fermentation later on down the road.
So without further ado, here is my recipe for easy homemade mustard
Yield: 1 pint
- 1/2 cup semi-ground yellow mustard seeds
- 1/2 cup brown mustard seeds
- Rice wine
- 3 medium cloves garlic
- 2 Tbs sauerkraut juice (or Rejuvelac – see below)
- Raw apple cider vinegar (with the mother)
- Coffee or spice grinder
- Wide mouth mason jar
- Airlock lid, cheese cloth, or coffee filter
- Garlic Press
- Measuring cup
Layer all ingredients in jar as follows…
- Pour 1/2 cup brown mustard seeds into jar
- Press garlic into jar over seeds
- Pour sauerkraut juice over top of seeds
- Pour enough rice wine over contents of jar to just cover seeds and garlic
- Pulse yellow mustard seeds 2 or 3 times, or until seeds are at least 50% ground. Add to jar
- Cover entire mixture with raw apple cider vinegar. You will notice that the liquid soaks up rather quickly, so you will need to check it often throughout the day adding more ACV as needed so that mixture remains submerged below the liquid line.
- Secure jar with an airlock lid or coffee filter secured with a string
- Place jar in a dark cupboard for up to one week, or when fermentation has slowed (bubbles have stopped).
Note: Be sure to leave at least 1″ head space at top of jar in order to avoid the ‘volcano effect’ (overflow) during the fermentation process.
Pour off any excess liquid from top of mustard. Set aside. Stir well adding some of the reserved liquid if necessary. Mixture can be blended in a high powered blender if you would like a creamier texture. Cap jar with a mason jar lid and store in refrigerator for up to one year.
Hint: The mustard will become more flavorful with age
Make Your Own Rejuvelac
(Ann Wigmore’s drink of life)
- 1/2 C *Winter White Wheat (or any whole grain)
- 4 C Purified non-chlorinated water
- Large jar with ventilated (sprouting) lid or cheesecloth to cover
- 14 C non-chlorinated water
- Gallon jar (non-metallic)
- Soak *wheat berries overnight
- Rinse twice a day for 2-3 days, or until the berries just begin to sprout (watch for a tiny little tail)
- Rinse berries one final time and fill the jar with pure, non-chlorinated water
- Move jar to a warm spot away from sunlight for 24-48 hours, or until the rejuvelac takes on a slightly cloudy appearance with a fresh lemony scent.
- Pour off liquid and refrigerate.
Note:Ann Wigmore always used her sprouted berries an additional two more times by repeating steps 3, 4, and 5. Some of the more recent information out there encourages us not to follow this process, but you can decide for yourself. As you continue reading my writings you will find that I don’t personally pay much attention to all the fear.
Rejuvelac will keep in the refrigerator for up to one week.
Who is Ann Wigmore Anyway?
Ann Wigmore (The wheatgrass guru) founded the Hippocrates Health Institute, and used Rejuvelac as part of her simple health regimen. Over the years many, many people recovered from life threatening disease while adhering to her simple diet.
I’ve been a Wigmore groupie for the majority of my adult life, and have read near all of her books (if not all). Ann’s books are always an easy read, and a great start for anyone taking the plunge into the Nutritional Healing lifestyle.
*While Rejuvelac is traditionally made with wheat berries the wheat can be replaced with any grain of your choosing.
Follow Frank and Cherri as we pursue the simple life with our two fur-babies Molly & Casey Jones. We are pleased you are here, and invite you to join the conversation.
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