Mustard

My first batch of homemade mustard hits the fridge... (it's sitting next to some homemade yogurt and strawberry flavored kombucha.) Of all the condiments, this should be the first to make homemade because it is so easy it's hardly a recipe. My friend Nicole Rice of A Life Well Nourished, shared the method with me and I had to call her twice to make sure there wasn't "anything" else to it. All it really needs is a bit of patience! I made a bunch, because I know we'll go through it fairly quickly and because it is fermented it will last a long time.
-Amanda

Probiotic Mustard

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.