Homemade whole grain dijon mustard recipe lightly cultured for enzymatic and probiotic value that lasts for months in the refrigerator. I’ve been buying fermented whole grain dijon mustard for several years from a local artisan. His method ferments the mustard seeds using koji, a non-dairy starter in Japanese cuisine that involves the microbe Aspergillus oryzae. …
The post Whole Grain Dijon Mustard (lightly cultured) appeared first on The Healthy Home Economist.
