Making your own mustard might seem daunting, but it's surprisingly easy. In this recipe, we replace the vinegar with kombucha to punch up your condiment with probiotics. We suggest using original, cayenne or turmeric flavors of kombucha, but feel free to experiment! You can also mix in a little honey to add some sweetness.

 

Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska with KTVA 11 News.

June 11, 2018

Ingredients

  • 3 tablespoons whole mustard seeds
  • 1/4 cup ground mustard
  • 1/4 cup water
  • 1 1/2 tablespoons kombucha (original, cayenne or turmeric flavor)
  • 3/4 teaspoon salt
  • 1/2 teaspoon turmeric (optional, for color)

Preparation

Grind the whole mustard seeds for a few seconds in a spice grinder or by hand with a mortar and pestle. The seeds can be as course as you want, depending on your preference.

Combine the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add the turmeric.

Pour in the water, stir well. Once it’s well mixed, you can let the mixture sit for up to 10 minutes, which will mellow out the spice of the mustard. Pour in the kombucha.

Move your mustard into a glass jar for storage. (Don’t be worried if it looks runny. It will thicken as it sits.) Place in the fridge and wait 24 hours before first use.

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Ingredients

  • 3 tablespoons whole mustard seeds
  • 1/4 cup ground mustard
  • 1/4 cup water
  • 1 1/2 tablespoons kombucha (original, cayenne or turmeric flavor)
  • 3/4 teaspoon salt
  • 1/2 teaspoon turmeric (optional, for color)
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