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Lactofermented Maple Mustard

Lactofermented Maple Mustard

OOOOHWHEE! Welcome to the DIY condiment world… a whole new, fresh taste! Did you know ketchup was originally a savory spread? Ponder that for a second! Now, for a truly lactofermented mustard with a delicate maple touch to spread onto THAT picnic o' love!!

1 cup yellow mustard seeds, reserve 1/4 cup whole
1/3 cup water
1/3 cup apple cider vinegar
1/4 cup lemon juice
1 clove garlic
3 T whey (you can drain yogurt overnight to make greek yogurt and use they whey that precipitates out..a clear liquid)
2 T sea salt
to create:
1. Blend yellow mustard seeds with all ingredients in a food processor. Incorporate whole seeds afterwards.
2. Pack into a small glass jar tightly, and cover with cheese cloth.
3. Let ferment for 2-3 days, and spread the looooove! Pictured on a delicious German-style sour rye loaf studded with sunflower seeds…but this versatile spread may turn you into a mustard junkie.. EXPERIMENT with different flavas and spices!
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