You can buy mustard seeds and grind them into powder for different flavors. Black mustard seeds are the most pungent. Brown mustard seeds are used mostly in Europe, and yellow and white are the mildest flavor. To grind them, use a mortar and pestle or a coffee grinder, cleaning it well when you're done.

Fermented Mustard

Cutting Edge Cultures (or you can use 2 tablespoons kefir whey)

mustard

filtered water

lemon (juiced)

garlic (mashed (optional))

honey ((optional))

Celtic Sea Salt

Mix all ingredients until well blended, adding more water if necessary.

Place in 2 pint size jars and cap tightly, leaving a 1-inch head space at the top of the jar.

Let sit at room temperature for 3 days, then transfer to refrigerator

fermented mustard

Servings: 2

Cost: $8.27 /serving

Author : Donna Schwenk

Ingredients

Instructions

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