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.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!