Fermented Honey Dill Mustard

Let’s make fermented honey dill mustard. This condiment is delicious as is or you can use it on a burger or you can use it as a topping for salmon.

This is the first condiment fermentation recipe I have to share, in the coming weeks I’ll also be sharing a fermented honey mustard & a fermented ketchup.

Fermenting condiments is one way to ensure you don’t always feel like you’re in the kitchen.

Equipment:

• Mixing bowl

• Measuring cups & spoons

• Whisk

• Canning funnel

• Storage jar

Ingredients:

½ cup Mustard powder

3 TBSP Apple Cider Vinegar OR Whey OR Brine from a previous fermentation

3 TBSP Filtered Water, see notes

5 TBSP Fresh Dill OR 3 TBSP Dried Dill

3-5 TBSP Raw Honey

1 tsp Salt

Instructions:

1. Place the mustard powder, salt, ACV & filtered water, whisking until smooth

2. Add the dill & honey mixing thoroughly

3. Pour the mixture in a clean mason jar & allow it to sit on the counter for 3 days

4. Move the mustard to the fridge & allow to sit for a minimum of 2-3 days before consuming.

Shelf life:

• Up to 1 year in the refrigerator

Notes:

• If you are using anything other than ACV use 2 tablespoons of water instead

• Never store fermentations in plastic containers

• If you don’t like the taste of your mustard, allow it to continue to mellow out until it suits your preferences.

Image of a small jar of fermented honey dill mustard in front of a wooden cutting board