Once you’ve caught the fermenting bug, you’ll find that fermenting becomes an essential and fun part of your unprocessed lifestyle. I caught the bug about six years ago and now eat something fermented at almost every meal. Eating a diverse array of fermented foods is not only a culinary adventure but a great way to augment your microbiota, that community of bacteria that live on and in your body (and outnumber your own cells by a factor of ten to one). Fermentation is one of the few methods of food preservation that actually increases the nutritional value of your food because bacterial action makes nutrients more available, predigests proteins, synthesizes fatty acids and vitamins such as B, K and A, lowers glycemic index of foods, and neutralizes certain antinutrients such as phytates and nitrates.
- 1/2 cup mustard powder
- 3 tablespoons whey (OR whey from coconut milk kefir OR 2 tablespoons apple cider vinegar*)
- 2 tablespoons water (if using acv, use 3 tablespoons water)
- 3 tablespoons dried dill –OR– 5 tablespoons chopped fresh dill
- 3 to 5 tablespoons honey
- 1 teaspoon sea salt
Add ingredients to a bowl. Stir well. Pour mustard into a jar. Cover tightly and leave on the counter for three days before moving it to the refrigerator. Enjoy!*If using apple cider vinegar, this will not be lacto-fermented. Leave it out at room temperature for a few hours or a day, then move it to the refrigerator.