Whole Grain Kombucha Mustard

Great for sandwiches, dips, meats, and as a base for salad dressings and marinades! A good way to use long-cultured kombucha.

Ingredients:

Use a glass jar large enough to allow for the seeds to expand. Add the seeds to the jar, filling about half full. Add sea salt to taste, about 1/2 tsp. per quart. If using optional additions, add them now. Add the kombucha, filling to about an inch above the seeds. Stir to incorporate.
Cover with a coffee filter or paper towel and secure with a rubber band. Allow to culture at room temperature. This can be anywhere from one week to one month, depending on temperature and desired softness of the seeds. Check the seeds every few days to make sure that they stay submerged. You’ll need to add more kombucha as the seeds swell – don’t let them dry out on top.
Taste the seeds as they ferment. Your mustard is ready when the seeds are soft and pop when you bite them.
Once your seeds are ready, use a blender or food processor to grind them to your desired consistency. More kombucha or vinegar can be added to thin it out a bit, and more salt can be added if desired. Keeping some of the seeds intact gives the mustard a nice texture.

Store in refrigerator for up to one year.

Garlicky Kraut I don’t steer too far from the norm when it comes to sauerkraut, but I do love garlic...

Kicking it Making Kimchi Kimchi can have many, many versions of itself…its origin is known to be Korea, and I...

Wakey Wakey Water Kefir Grains Water Kefir Grains are by far one of the easiest (and most fun) cultures I have...

Monkey Bread: Deliciously Sticky Gooey Gluten-Free Sourdough Blobs Awhile back a friend brought to a party something called “monkey bread”...

Caring For Water Kefir Grains: Fermentation Do’s and Don’ts Water kefir grains are a type of symbiotic culture of bacteria...

Water Kefir Ingredients Water Kefir is one of the easiest cultured drinks to make. In addition to the grains, all you...

Troubleshooting Your Water Kefir Grains Your Water Kefir Grains might give you a run for your money (and patience) now and...

Water Kefir: Pop and Fizz! The second fermentation is a step many don’t realize needs to happen before you can get...

Sourdough Coconut Biscuits These are the tastiest little “biscuits” made from a gluten-free starter. Be warned, it can get very sour, so...

MA 11 + Animal Rennet = Chevre Cheese-a-licious! Making your own homemade Chevre is rewarding and delicious. If you haven’t...