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submitted 1 year ago by CarnyVeil@beehaw.org to c/food@beehaw.org

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

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[-] nhgeek@beehaw.org 6 points 1 year ago

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

[-] Chaser@sopuli.xyz 4 points 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 6 points 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

this post was submitted on 03 Aug 2023
34 points (100.0% liked)

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