I'm on a condiment kick!
First Lacto-Fermented Ketchup, and now Lacto-Fermented Honey Dill Mustard!
Oh, the zip and zing a little mustard can add to a sandwich. 😉 My mouth waters just thinking about it.
With a few minutes and a few simple ingredients, you can whip up this mustard in no time.
This treat needs to sit out at room temperature for a few days to allow the flavors to meld and the whey to do its work. But don't worry — it's worth every moment!
Lacto-Fermented Honey Dill Mustard
- 1/2 cup mustard powder
- 3 tablespoons whey OR whey from coconut milk kefir OR 2 tablespoons apple cider vinegar*
- 2 tablespoons pure water if using ACV, use 3 tablespoons water
- 3 tablespoons dried dill OR 5 tablespoons chopped fresh dill
- 3 to 5 tablespoons raw honey
- 1 teaspoon sea salt
Add ingredients to a bowl.
Pour mustard into a jar.
Cover tightly and leave on the counter for 3 days before moving it to the refrigerator.
Are you a mustard fan? Have you ever tried Lacto-Fermented Honey Dill Mustard?
This post was featured in 43 Fermented & Probiotic-Filled Condiments.
how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE!
Free eBook: "The Ultimate Kombucha Guide"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).