Spicy Lemon Ginger Mustard
Welcome to Escarpment Kombucha’s recipe blog! Going from home-brewers to kombucha professionals, we tend to have, quite frankly, an indecent amount of kombucha in our fridge at any given time. So we’re going to document all the ways we put that kombucha to good use in our kitchen (besides the obvious) and get into some DIY home fermentation as well. Starting with one of our easiest and best ferments - homemade mustard!
This recipe is very basic, and thus very customizable. It’s a great way to use small amounts of spices that you might have sitting around in your pantry, as well as the dregs of a bottle of lemon ginger kombucha you may have started drinking then forgotten in the fridge door for a week. We won’t judge.
Spicy Lemon Ginger Mustard
Ingredients:
11 Tbsp. yellow mustard seeds
1 Tbsp. yellow mustard powder
2 Tbsp. salt
1/4 cup white vinegar
1/2 cup lemon ginger kombucha
optional: 2 tsp. turmeric*
Directions:
Roughly grind the mustard seeds in a mortar and pestle or spice grinder to your desired consistency.
Transfer mustard to a fermentation-grade glass jar; add salt and mustard powder (and turmeric if using).
Mix dry ingredients with vinegar and kombucha. This mixture should be pretty soupy, but don’t worry; it’ll thicken as the mustard seeds absorb the liquid. Seal jar and keep in a warm place out of direct sun (a shelf or counter in your kitchen should work).
Every second day, open the jar and taste test! If the mustard is too thick, stir in a splash more kombucha. 4 days should yield a spicy, vinegar-y mustard, although you can wait 7 days if you want it to mellow out. When you’re satisfied with the taste, store it in the refrigerator.
* I’ve suggested turmeric because if you’ve got it, you can’t beat the added earthiness and great colour. However, in the batch pictured, I was out of turmeric, so I kept it simple! You could just as easily add fennel, sesame seeds, garlic powder, ground ginger - experiment away, and you’ll find your own gourmet flavour combo before you know it! I’ve made mustard using these ratios with apple cider vinegar, brown mustard seeds, and a dash of honey before, and it turned out AMAZING. Try it out - your sandwiches will thank you.
- Robyn
