I’ve made mustard before…but never fermented mustard
Fermented condiments are not something I’ve tried to make before. It’s not that I don’t like condiments, it’s just never occurred to me to give it a go. That is until I saw a recipe on 107 Garden that looked easy enough to give it shot.
Ages ago my uncle Bob made fermented dill pickles. He had this giant ceramic crock which he would fill with garlic, dill, mustard seed, coriander, small cucumbers that were quartered length-wise, and then covered in brine. He’d put a plate over the whole shebang to hold it all underwater and in a few weeks we’d be eating dill pickles. Best darn pickle I’ve ever had.
Uncle Bob’s dill pickles had a pretty hefty garlic kick. He loved the stuff and used it generously as he did with the umbels of dill. (Did you like that word? Umbel? Take a minute to learn something new and look it up.) I don’t know how much garlic and dill he used, they were the main flavors, but he always managed to use the perfect amount.
You can be eating fresh dill pickles in a few weeks. It’s incredibly easy and fast. In less than 15 minutes you can make your own dill pickles, honestly.