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?
Homestead Barn Hop
I thought you might enjoy these posts
Plastic Free July
The idea of Plastic Free July is to try for a month to actively avoid single-use plastic. You can sign up for the whole
Prickly Pear - weed or useful plant?
The Prickly Pear cactus (Opuntia genus) was introduced to Australia in the 19th century and is now considered a weed. Bu
Why use natural soaps and salves?
Now that I have tried homemade soap instead, I'm convinced that its better for your skin, and here's why.