Spicy Kombucha Mustard

kombuchamustardI have made mustard several times in the past, and although I always love the results, I just don’t get around to making homemade mustard as often as I should. This recipe isn’t all that different than recipes I have used before but is unique because it utilizes extra sour, homemade, raw kombucha or “kombucha vinegar” instead of beer, white wine or apple cider vinegar. Kombucha vinegar is basically just really acidic kombucha that has been left too long without being fed. (When the boocha becomes wicked potent, instead of throwing it away, bottle it and use it just as you would apple cider vinegar.) This mustard is super spicy and fragrant, it is great for sausages, pretzels or sandwiches. I really enjoy this type of hot mustard with raw cheese, it is really good to marinate chicken with and of course it makes REALLY amazing salad dressing also.


I usually do not sweeten mustard but in this case I added some brown mustard seeds for heat so I felt that to combat the bitter, spicy flavor I needed the maple syrup for balance. You can leave out the sweetener of course but be sure to either omit the brown mustard or reduce the quantity as you need to to suit your taste.

-In a glass container combine mustard seeds and the kombucha. Allow the seeds to soak for about 8 hours or until they are soft. The longer you allow them to soak, the better they will blend. (If you have a glass blender carafe, you can soak the seeds directly in there.)

Once the seeds have swelled up and softened, blend in a blender or food processor. Once the mixture has come together some, add the remaining ingredients and water as needed until you have a smooth-ish paste. For a chunky mustard blend less, for a smooth spread, blend and blend and blend.

Refrigerate until needed. Homemade mustard gets better as it rests so it is best if you can make it a few days in advance.