Mustard is one of the easiest condiments to make from scratch, and kombucha adds a rich flavor as well as a dose of probiotics.
- Whole mustard seeds
- Sea salt (optional)
- Herbs and spices to taste:
- Garlic cloves can be added during the brewing process or the blending stage
- Add Honey or maple syrup during the blending stage
- Chiles can be added during the brewing process or the blending stage
- Turmeric adds a yellow color if desired; add during the blending stage
- Add other herbs during the brewing stage
- Fill a glass container or ceramic crock about half full of mustard seeds. Add sea salt to taste (about ¼ teaspoon per quart).
- Add well-fermented kombucha tea to about ½-inch liquid above the seeds.
- Cover the container loosely with a loose lid, towel, or paper coffee filter. Check the mustard seeds periodically and add more Kombucha as necessary to keep them covered and moist. As the seeds absorb the kombucha they will swell, and it is important to keep them sufficiently moist. After a week or two the seeds will be soft and will pop when you bite them. At this point the seeds are ready for the blending stage but can continue to sit and ferment for up to a month, if desired provided, they are kept moist.
- One the seeds are sufficiently soft, use a food processor or blender to blend the mixture to the desired consistency. More kombucha can be added to give the mustard a thinner consistency. Vinegar can also be added to increase the level of tang.