Fermentation · Ancient Preservation · Living Food
Fermented Mustard Seeds
A great and easy-to-make condiment. Three ingredients, one jar, one month of patience — and something quietly extraordinary happens.
Recipe inspired by Uri Meir Tchizic · mazon-izun.com
Three Ingredients
Mustard Seeds
Yellow, brown or black — or a mixture. Fill your jar halfway. They will expand significantly during fermentation.
Water
Filtered water is best. If using tap water, let it sit for 2 hours so the chlorine evaporates — chlorine inhibits fermentation.
Sea Salt
Use coarse sea salt — 7% of the weight of water added. Avoid table salt; the additives can disrupt the fermentation process.
Find Your 7%
Weigh your jar empty, press tare to zero it, then add water and weigh again.
Remember — zero out (tare) the jar before adding water so its weight is not included.
How to Make It
The process is beautifully simple. What requires the most from you is simply time — and the willingness to trust it.
Fill the Jar
Place the mustard seeds in a clean jar, filling it halfway. Do not pack them tightly — they need room to expand as they absorb water and begin to ferment.
Weigh and Add Water
Place the jar on your scale and press tare to zero it out — this removes the jar's weight from the calculation. Pour water until the seeds are covered to twice their height in the jar. Note the exact weight of the water you added.
The seeds will grow significantly in size. Pour water to twice the current height of the seeds — not the jar.
Calculate and Add 7% Salt
Multiply the weight of the water by 0.07 to get the exact amount of salt needed. Stir the salt in well until fully dissolved before closing the jar.
Example: 200g of water needs 14g of sea salt (200 × 0.07 = 14g).
Seal and Wait
Close the jar tightly. Now patience becomes the main ingredient. A minimum of one month is needed for full fermentation — though the ideal length depends on your intended use.
For mustard paste or spread: a shorter fermentation is sufficient. For salad seasoning or whole seed use: a longer process gives a more developed, complex flavour.
Release the Gas — Days 1 to 4
For the first 3 to 4 days, briefly open and close the lid once a day to release the gas building up inside. This is a normal and essential part of the fermentation process.
The sulphur smell is normal. During fermentation, mustard seeds can produce a strong odour reminiscent of sulphur. Do not be deterred — and do not throw it away. This is simply the fermentation doing its work. Continue the process with confidence.
Three Ways to Use Your Seeds
Mustard Paste
After a shorter fermentation, blend or crush the seeds into a coarse paste. Use as a condiment, spread, or base for dressings. The flavour is alive, complex and deeply satisfying.
Salad Seasoning
After longer fermentation, the whole seeds develop a rounded, tangy depth. Scatter over salads, grain bowls or roasted vegetables for a fermented kick with texture.
Dried Mustard Spice
Dry the fermented seeds completely, then grind into a powder. The result is a rich, probiotic mustard spice unlike anything available in a shop — earthy, sharp and full of character.
This recipe was inspired by the work of nutritionist and fermentation teacher
Uri Meir Tchizic
whose approach to living, fermented food has shaped how many of us think about nourishment.
Full original recipe at mazon-izun.com