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Lacto-fermented Honey Dill Mustard


Dill, mustard, and honey, all combined with whey and a bit of time, and voila! A condiment worthy of dipping and spreading on a variety of foods from corned beef to a cheese sandwich.



  • ½ cup mustard powder or ¼ cup whole seeds plus ¼ cup mustard powder
  • 3 tablespoons whey, water kefir, or kombucha
  • 2 tablespoons water
  • 3 tablespoons dried or 5 tablespoons chopped fresh dill
  • 3 tablespoons honey
  • 1 teaspoon sea salt


  1. If using seeds, pulse them partially in a food processor. Then put seeds, mustard powder, and the rest of the ingredients into a medium bowl. Stir to combine.
  2. Pour mustard into a jar, leaving at least 1 inch headspace
  3. Cover tightly and leave on the counter for 2-4 days before moving it to the refrigerator.



Ready for more Cultured Condiment Recipes?

Lacto-fermented Honey Dill Mustard

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