Ingredients
- 100g whole mustard seeds
- 300ml of Chung Mee or Bancha Kombucha
Optional Ingredients
Sea salt
Herbs and spices to taste:
Garlic cloves can be added during the brewing process or the blending stage
Add honey or maple syrup during the blending stage
Chillies can be added during the brewing process or the blending stage
Turmeric adds a yellow colour if desired; add during the blending stage
Add other herbs during the brewing stage
Instructions
12 – 24 hours beforehand, soak the mustard seeds in Kombucha. The seeds will soak up most of the liquid and soften, making them easier to process.
Once the seeds are sufficiently soft, strain the seeds and keep the liquid.
Using a small food processor or mortar and pestle, grind the seeds to a paste.
Add the liquid back in to achieve desired consistency. If you want a smooth mustard, pass through a fine sieve.
Time To Add Flavourings Of Your Choice
Taste the mustard and season with salt and sugar or honey. You can add turmeric to enhance the colour, or other spices such as black pepper or ground cloves for something aromatic. The addition of fresh herbs makes for a beautiful mustard – finely chopped tarragon is a classic example.
Notes
More Kombucha can be added to give the mustard a thinner consistency. Vinegar can also be added to increase the level of tang.
Use as a condiment, or for a snack serve with vegan coconut cheeses, a strong tangy cheddar, crackers and vine tomatoes.
