After successfully reintroducing mustard, I knew I wanted to make my own. It’s what I do.
So I sourced organic mustard seeds and tinkered with two methods. Both yielding that delicious, grainy mustard spice that I love. Gimme mustard on a burger over ketchup any day!
I like the kombucha mustard better, but both got approval from the family. So here’s both!
- working in batches, grind whole seeds with mortar & pestle till semi-ground.
- add seeds to a medium bowl with mustard powder and salt.
- pour in water, stir, and let sit for five minutes.
- add vinegar and kombucha, stirring to combine.
- pour mustard into pint jar and store in the fridge.
- ⅔ cup organic brown mustard seeds
- 1 cup raw organic kombucha (I used a ginger raspberry booch for flavor layer fun, but plain Jane booch will also work)
- ½ tsp raw honey
- Pinch sea salt
- place seeds, booch, honey in a pint jar. seeds will sink. cover with a tea towel and let set one to two weeks (depends on your fermenting environment and temperature, I let mine go ten days).
- scrape contents into a blender with salt and purée until desired consistency (you may need to stream in a little more liquid).