“Fermented mustard mellows and marries the flavors, and adds an edge of umami that’s hard to pin down.”

  • nhgeek@beehaw.org
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    1 year ago

    That looks fabulous. I’m going to give that a try for certain. Thanks for posting.

    • Chaser@sopuli.xyz
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      1 year ago

      I got a deal on the book Pickled Pantry and it has fun stuff like this for your future perusing

  • Farksnatcher@lemmy.one
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    1 year ago

    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