Kombucha mustard may just be my favorite condiment. Ridiculously easy to make, it’s a definite go-to flavor booster.
Even though my quickly snapped pic may be lacking, this mustard blows it out of the park. No joke.
There’s something about the bite of mustard seeds mellowed by the tang of kombucha that makes your mouth darn happy. I adore it piled on Nom Nom Paleo’s Damn Fine Chicken.
A Note on Ferments
Fermented foods are an important element in the optimal health equation. Microbiota (probiotics), live enzymes, and prebiotics are all important for functioning gut health.
- 1/2 cup yellow or brown mustard seeds
- 1/2-2/3 cup kombucha, enough to cover seeds (home-brewed or store-bought)
- 1 teaspoon unrefined salt
- 1 large garlic clove
- 1 Tablespoon diced onion
- Spices or herbs for flavor - cumin, black pepper, rosemary, curry, ...
- Turmeric for classic 'mustard yellow' color
- Place mustard seeds into a glass container and cover with kombucha.
- Add any additional raw ingredients.
- Do not add salt or spices until after fermentation to avoid inhibiting beneficial microbe growth.
- Cover container with cheesecloth or coffee filter tightly wrapped with a rubber band to prevent bugs.
- Fermenting foods can attract kitchen visitors of the unwanted kind.
- Store in a dark, room temperature place (around 70 degrees F) for 1 week, checking to be sure the kombucha level stays above the seeds. If the seeds soak up too much liquid, add more as needed.
- Pour contents of the container into a food processor, add salt and any additional spices that tempt your taste buds, and blend until desired consistency.