This isn’t your average mustard. fermented 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 live culture mustard that is packed with probiotics. A little bit goes a long way. Try it on brats, sandwiches, burgers, in soy sauce marinades, or even mixed into tuna salad for a bold upgrade.
