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 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. Stir well. Pour mustard into a jar. Cover tightly and leave on the counter for 3 days before moving it to the refrigerator. Enjoy!
*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.
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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