Fermented Mustards

We believe nothing should go to waste in the fermenting kitchen. The brine—what we call the 'stock'—from our sauerkrauts, kimchis, and other ferments is full of complex flavors and living cultures. We use this as the liquid base for our mustards, allowing the flavors of our seasonal ferments to infuse each jar. This creates mustards that are tangy, vibrant, and deeply connected to the land, the season, and our fermentation tradition