about two cups of plain very strong kombucha
8 oz of mustard seed
3 cloves of garlic
Pour mustard seed in a jar that is twice as tall as the seed, to give it room to rehydrate. Add garlic cloves. Cover with strong kombucha. (My timing worked out perfectly for this recipe because right when I wanted to do it, I had some kombucha that I'd been ignoring in my pantry for about 2 months that was very strong!) The first day or so watch the mustard and as it starts to expand (rehydrate) keep covering with kombucha, you want all the seeds to be under the liquid. Set on your counter and let ferment for 5-7 days. Pour in a blender and puree. You've got mustard. Nicole likes to add horseradish while pureeing, but I found it was pretty spicy on its own. I added honey because we love honey mustard.