Fermented Spicy Mustard

Calling all mustard enthusiasts!  This isn’t your average mustard. We let it ferment for months, and the result is a punchy, nose-tingling heat, kind of like horseradish (but no horseradish here). It’s got a tangy, fermented bite that brightens the flavor. A little bit goes a long way. Try it on brats, in soy sauce marinades, or even mixed into tuna salad for a bold upgrade. It's a Good Food Awards finalist for a reason! One of our dear customers said it best: “It is the difference between Alive Mustard and dead mustard — no more corporate mustard for me!”