The recipe is pretty simple, just combine 1/2 cup of mustard seeds, 1/3 cup of water, 2 T organic unpasteurised apple cider vinegar, 1 T raw local honey, 2 T whey from raw milk cream cheese (or kefir or yoghurt), 1 t sea salt, a little garlic and lemon juice, in the blender and whiz until it reaches the desired consistency.
The only difference between this fermented mustard and other mustard, is the addition of the whey. You need to leave the jar of mustard at room temperature for a few days to allow it to ferment slightly. You can't taste the fermentation, but it will help the mustard to last longer.
Fermented mustard is the accompaniment to homegrown beef steak! Especially if you are trying to avoid the high-sugar sauce options.
Have you grown mustard seeds? Made mustard? Fermented anything lately?
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