making mustard*

I recently dabbled in spicy mustard making. It is ridiculously easy and so, so good! The process involves seasoning and soaking the mustard seeds then blending it all up. Simple! First you will need mustard seeds. I used organic brown seeds but you can also try yellow mustard or a brown and yellow blend.

Next you will decide what to soak your seeds in. The jar on the left is soaking in kombucha vinegar and the other jar is a blend of red wine vinegar and stout beer (I made the red wine vinegar and my husband brewed the stout! A lovely kitchen collaboration!). The stout mustard is on day 2 in the photo and has soaked up most of the liquid. The kombucha mustard had just been started and it soaked up all that extra liquid over the next 24 hours. You could also use apple cider vinegar or white wine vinegar.

Here is the kombucha mustard after it fermented for 2 weeks. I added more liquid a couple times making sure it just barely covered the seeds at all times.

Once it is done soaking or fermenting depending on what kind you are making you toss it all into a blender or food processor and blend it up until it is the consistency as the mustard in the photos – some seeds are still intact and some are pureed.

Spicy Stout Mustard makes approximately 8 ounces

• 6 ounces stout beer (Guinness Extra Stout works well, I used my hubby’s homebrewed stout!)
• 1 1/2 cups brown mustard seed
• 4 ounces red wine vinegar
• 1 tsp sea salt
• 1/4 tsp each nutmeg, cinnamon, cloves and turmeric
• 1 TBSP raw honey

Combine all ingredients in a jar. Cover and set aside at room temperature for 2-3 days. Once the seeds are softened and the liquid has been absorbed blend the mustard in a blender or food processor until it is thickened and coarsely ground. Mustard will last 6-8 months stored in the refrigerator.

Kombucha Mustard makes approximately 6 ounces

• 1/2 cup brown mustard seeds
• 1/2-2/3 cup kombucha vinegar – enough to cover seeds(basically kombucha that is too sour to drink)
• 1 tsp sea salt
• 1 tsp turmeric
• 1 TBSP raw honey

Combine the mustard seeds, kombucha vinegar and sea salt in a jar and cover with a cloth secured with a jar ring. Set aside at room temperature for 2-3 weeks to allow fermentation to occur. Add a little more kombucha vinegar if needed to cover the seeds completely.

after fermentation add the turmeric and honey and blend the mustard in a blender or food processor until it is thickened and coarsely ground. Mustard will last 6-8 months stored in the refrigerator.

Both of these recipes can be easily customized with other herbs and spices. Cumin, black pepper, rosemary or garlic are just a few ideas! Happy mustard making!

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