Easy Homemade Fermented Mustard | Joshua Weissman
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Easy Homemade Fermented Mustard | Joshua Weissman
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This is how pickled snow mustard, a classic winter fermented vegetable, is made. Fresh mustard greens are washed, slightly sun-dried to reduce moisture, then layered with salt in a clay jar. After pressing tightly and adding brine, the jar is sealed and left to ferment naturally for about 10–15 days. During this time, lactic acid fermentation turns the greens golden yellow and gives them a tangy aroma. When opened, the pickles have a crisp texture, clear brine, and rich, sour flavor enjoyed as a
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🥬✨ What to Ferment… and What to Skip ✨🥕 Technically, you can ferment almost anything with calories. But not every veggie (or fruit!) makes a delicious ferment. Here’s how I approach it: ✅ Go-to veggies: Hard roots like daikon, carrots, and beets – crisp, crunchy, pickle-worthy! Leafy brassicas like cabbage, kale, and mustard greens – the classic sauerkraut family 🌱- foolproof 🚫 On the avoid list: Anything super oily (think avocados) – those oils can turn rancid giving off flavours. Some soft
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