This was one of my first ferments. I, my uncle, and neighbor keep bees, so there’s no shortage of raw honey here.
Why make it?
First of all, it’s crazy easy. Peel garlic. Pour honey. Put in a dark place. Turn it over/swirl it around every few days. Wait.
Another reason is that it increases the immune-boosting and medicinal properties of honey and garlic. Fermentation partially digests food for us, making more goodies bio-available.
It also tastes good. Use if for sauces, marinades, and glazes.
When I was a boy, I hated mustard. But like many things, my taste buds improved with age 🙂 Now I take every opportunity to eat it! I use it for:
- Sandwiches, of course (ham and bologna especially)
- Smoked brats and Polish sausage
- Marinating chicken (with buttermilk, garlic, honey, soy sauce, etc.)
- Topping butter crackers to eat with summer sausage or salami
- Topping salmon patties
- Homemade salad dressing
- Coating pork shoulders and ribs to help BBQ rub stick
Mustard is not only tasty, but it’s good for you. So if you make your own, you can feel especially good about piling it on because it is fresh, cheap, and healthy!