“Fermented mustard mellows and marries the flavors, and adds an edge of umami that’s hard to pin down.”
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That looks fabulous. I’m going to give that a try for certain. Thanks for posting.
I got a deal on the book Pickled Pantry and it has fun stuff like this for your future perusing
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
