The only way Mustard could become any better than it already is, is for it to have Kombucha in it. It might sound a little funky, but rest assured-this little project yields a really delicious Mustard. And since you’re making it yourself, you can customize it any way you’d like. This method yields a nice thick and chunky mustard, perfect for just about everything! Kombucha Mustard, who knew!?

Here’s what you’ll need:

1. Mustard Seeds

2. Sea Salt

3. Counterpart Kombucha

4. White Vinegar

5. Any herbs or spices you may choose to add to taste.

Take 1/2 cup of Mustard Seeds into a jar and add Kombucha until there is about 1/4-1/2 inch of Kombucha on top of the seeds. Cover with a kitchen towel or cheese cloth and secure with string or a rubber band. Watch your Mustard Seeds over the next few days and add more Kombucha as needed ( the seeds will be absorbing the Booch!). After 5 days, the seeds are ready to be blended. Place Mustard Seeds into blender adding 1 tsp of Sea Salt and 1 tbsp of White Vinegar. Blend! If you need more liquid for a good blend, simply add a touch more Vinegar until its blending nicely. Now you’re done! Simply store in the refrigerator, or spread onto a piece of Sourdough for a little snack!

You can add Tumeric, Garlic, Pepper, Cayenne or a number of other delicious elements to taste while it is blending. I love the way this is, as is, but you can kick it up a notch in many ways!

I used Winter Plum for this recipe, but any of the flavors will work! The Mustard Seeds are so strong that you won’t catch a lot of flavor, just a subtle undertone of YUM.