Stone-Ground Spicy Mustard


  • 3/4 cup apple cider vinegar
  • 1/2 cup yellow mustard seeds
  • 1/3 cup brown mustard seeds
  • 1/4 cup filtered water
  • 1/4 cup raw honey
  • 2 garlic cloves
  • 1 Tbsp whey* (or could use kraut juice)
  • 1 ½ tsp sea salt


  1. Combine apple cider vinegar, yellow mustard seeds, brown mustard seeds and water in a bowl
  2. Cover the bowl with a lid and let the mustard seeds absorb all the liquid (12 hours, or overnight)
  3. Add the mustard seeds, raw honey, garlic cloves, whey (or kraut juice) and sea salt to a food processor
  4. Pulse/process the mixture until it’s the consistency you like. It should be a little creamy but leaving some whole mustard seeds
  5. Transfer the mustard from the food processor to a clean jar
  6. Refrigerate for 3 days before using (allowing the flavors to meld)


* Whey is the liquid that you get when straining plain yogurt

  • Take 6 ounces of plain yogurt and put it in a small strainer lined with a coffee filter.
  • The whey will drip out of the yogurt leaving a thicker yogurt behind (that yogurt is still usable, just thicker)

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