New batch of mustard - honey fermented garlic and kombucha vinegar. Think this is the best one to date. Garlic is earthy, honey is both sharp and sweet from the garlic and theKombucha is tart and slightly tannic. This will be great on the Christmas ham even if it took two months to make. #dickydoes #debbiedoes #ourfermentationstation

via Instagram https://ift.tt/2T3nzYS