Mustard is one of those unknown condiments that everyone has but no one makes.
I'm here to change your mind.
Mustard goes way back to Roman times when the fresh juice of grapes 'must' was mixed with the seeds of the mustard plant to make mustard or 'burning must' as they called it (thanks Wikipedia).
Since then the simple mixture has made its way through most cultures, each taking a different spin on this lovely little condiment from the famous Dijon mustard to Bulgarian mustard's, hot English and even American mustard.
Mustard seed come packed full of nutrients and vitamins and this is why they are taught as part of my Simply Cultured workshop series. Mustard is full of phytonutrients like niacin, potassium, calcium, phosphorus, folate, magnesium and selenium.
So let me show you how easy it can be to make your very own mustard and turn it into a unique family favourite while supplementing your health.
1 cup yellow mustard seeds
1&1/2 cups plain aged kombucha*
1/4 cup mustard powder
1/4 tsp turmeric
1 tsp garlic powder
2 tsp raw honey
1 tsp salt
pinch of black pepper
Method: Grind the mustard seeds in a food processor or spice grinder to your desired consistency, fine or course. Add all the remaining ingredients and combine well together. You may need to adjust your liquid or mustard powder quantities to create a pancake batter consistency. Pour into a jar, leaving 2 cm space at the top to allow for expansion and place in your cupboard for a min of 2 weeks to mature and ferment. I personally like it after 1 month at least. After 2 weeks, open and stir, you may need to add a dash more liquid at this stage, you are looking for a thick paste. Taste your mustard, if its still bitter then it needs longer in the cupboard, if the bitter quality has gone then your mustard is ready to be enjoyed. You can add more honey, salt, vinegar etc at this point if you choose. The mustard can now be stored in your cupboard as mustard seed have a preserving quality or if you prefer your welcome to put it in your fridge.
*aged kombucha is purely a kombucha that has been fermented for longer than the usual 14 days to bring out more of the vinegar characteristics. You can substitute with apple cider vinegar.
Now that you have a recipe to follow you can start to play around with different ingredients. Adding herbs, spices, chilli etc can give you a great result.
Changing the kombucha liquid for water, vinegar, juice or even wine will work well.
Each time you make a batch write down what you did so you can repeat it or know what to vary.
For more fermentation ideas make sure you are signed up to my newsletter list for exciting news, events and recipies and for Paleo inspired recipes take a look at my book 'A few of my favourite things'