…er, I mean, newest ferment going on in my kitchen. 😉

KOMBUCH MUSTARD!

KOMBUCHA MUSTARD!

I can’t wait until it’s done and ready to use! It already smells wonderful and tastes great! (I dipped my pinky into the brew to test it..couldn’t resist… 😉 )

It’s supposed to ferment 2 weeks minimum, 4 weeks maximum.

I’ll let it go as long as possible but I don’t think I’ll be able to wait the whole four weeks!

Only 1 week and 4 days to the minimum! 😎

‘Til next time,
Tamara

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