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
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.
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