Enjoy on sandwiches, grilled meats, and as a flavor enhancer for dressings and sauces. A little bit goes a long way.
*If using apple cider vinegar, this will not be lacto-fermented. Leave it out at room temperature for a few hours or a day, then move it to the refrigerator.
Be sure to check out our Lacto-Fermented Ketchup and Lacto-Fermented Mayonnaise, too!
Lacto-Fermented Honey Dill Mustard https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-honey-dill-mustard/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Lacto-Fermented+Honey+Dill+Mustard