Have any of you tried or made fermented mustard?
The summer heat will make this a perfect time to knock out a rich, thick mustard perfectly suited to your tastes.
"Fermented mustard mellows and marries the flavors, and adds an edge of umami that’s hard to pin down."
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I have a book written by Kirsten K. and Christopher Shockey called "Fiery Ferments" and one recipe I use quite a bit, green peppercorn mustard. It's on the hot side, it'll definitely clear your sinuses. Green peppercorn mustard