Lacto-fermented Yellow Mustard

from Sarah Pope, The Healthy Home Economist

Makes 1 cup

Ingredients

Instructions

Mix all ingredients well in a pint size mason jar.  Leave on the counter at room temperature for 1-2 days and then refrigerate.  Mustard will last several months refrigerated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s