Making your own kombucha mustard is one of the easiest fermented condiments you can make. So here goes. As people have heard me say before, this is more of a method than a recipe and uses only two ingredients.
1 (16 oz.) bottle of plain kombucha
1 to 1-1/2 cups organic mustard seeds
Place mustard seeds in a clean, wide-mouth quart jar with plastic lid. Pour in half the bottle of kombucha and let sit on your counter for a day or two. If you see that the kombucha is completely absorbed, pour in about another quarter of the bottle and let sit another day. You may or may not use the entire bottle.
After 2-3 days, place mixture in a blender and puree, either to a fine texture, or coarse (I like finding the occasional whole seed in the finished mustard) it’s up to you. While you puree, you can add the rest of the kombucha if needed. Once you have the consistency you want, you can refrigerate it in the quart jar, which will be nearly full or portion into smaller containers.
1 lb. fresh organic cranberries
1 organic orange
½ cup raisins (optional)
1/4 cup cane sugar or brown sugar (more if you like, depends on the cranberries)
1-3 teaspoons chopped ginger (Fresh ginger is fine, but if you have a little ginger bug on hand, use it.)
Wash and clean the berries well, being sure to discard any that are not fresh. Using a peeler or zester, remove the zest from the orange. Then peel the white pith from the orange and discard. Place the berries, roughly chopped orange, orange peel, and sugar in a food processor and chop coarsely. Add raisins at this point if using them.
Let mixture sit for 1-2 hours. It will begin to shrink a little and make juices. Pack into a wide-mouth quart jar, cover and leave out at room temperature overnight so flavors marry. Cover and store it in the refrigerator for up to 4 months.
My husband puts this on toast each morning, I sprinkle it on my salads. We’re happy to be getting plenty of antioxidants among other good things.
Also, this is fantastic as a relish alongside turkey, pork, fish and lamb. Keeps for at least a month in the refrigerator.
1 can (28 oz.) organic diced tomatoes
1 can (6 oz.) organic tomato paste
2 cloves garlic, minced
½ tsp. ground cumin
1 tsp. onion flakes or onion powder (or 1 T grated fresh onion)
½ tsp. dry mustard
1 tsp. kosher salt
½ cup raw organic honey
¼ cup homemade sauerkraut or Kimchi juice (with live bacteria)
1 small pinch hot red pepper flakes (opt)
¼ cup raw apple cider vinegar
You can adjust the sweetness, tartness or spicy hotness of this recipe to your liking. You will know what you prefer after you make it a few times. This version is good to get you started.
Use a food processor to blend together all the ingredients except the vinegar. This recipe usually fits a liter container leaving some head room. Leave out at room temperature for 3 to 5 days until you see air bubbles forming along the sides against the glass. Sometimes they look like wide cracks in the ketchup depending on how thick it is. Keep a bowl under this, once it starts, it can swell to fill the jar, build pressure, and seep out.
After it has fermented a day or two and you think it is done (taste it) then add the vinegar, stir well and refrigerate. Use as you would any ketchup.
Note: If you want a thicker ketchup, reserve a cup of the diced tomato juice at the beginning and see if you get the consistency you want. You can always add it back.
3 cups roughly chopped green tomatoes
1 cup sweet red peppers, roughly chopped
1 cup green bell peppers, roughly chopped
1 cup roughly chopped onions
1 or 2 habanero peppers, seeded and quartered
2 T salt
1/4 cup sugar
2 cups naturally fermented sauerkraut, chopped
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp celery seeds
Chop and mix green tomatoes, sweet peppers, bell peppers, onion and hot peppers. Add salt and sugar. Combine and let sit for 3 hours until juices make your brine. (I keep the veggies in chunks so they will be easier to keep below the brine while fermenting.) Then add chopped sauerkraut (homemade or fresh only), mustard seeds, turmeric and celery seeds. Sauerkraut jump-starts the ferment.
Pack into a 2 quart jars and cover with a cabbage leaf if you have one and use your favorite method to weigh it all down and keep veggies below brine. Cover with tight lid and let sit at room temperature for about a week to ferment.
Remove the weight and covering and taste to be sure it is becoming sour. At this point, you can transfer to a food processor (in batches) and pulse until you get the chop and texture you prefer for chow chow. (Yes, you can leave it big and chunky if you want.)
Return to jar and refrigerate. Flavors develop over time and this tastes best when refrigerator-aged a month or longer. Very good served with hot dogs and brats, but also with chicken and pork (spoon over meats and bake or cook in a slow-cooker). Keeps for months.
Note: You can vary your vegetables depending on what you have on hand, but keep proportions the same with about 3 cups vegetables to each tablespoon of salt. If you do, uses moderately firm textured vegetables. Example: Cauliflower would be a good substitute if you don’t have enough peppers.
1 quart (4 cups) whole milk
2 tablespoons yogurt starter* (yogurt from a previous batch that has live bacteria culture).
You can start your first batch by simply using plain yogurt (not flavored or vanilla and not sweetened) from the grocery. After your first batch, save back a little starter each time to make your next.
Bring the milk to just under a boil on the stovetop on medium heat, making sure not to burn it on the bottom. Use a stainless steel or corning ware dish (any pot that you can use on the stove and in the oven). It’s best to stir it while it is heating up. If you have a thermometer, milk should reach 180 F. You can take the skin off the top, but it isn’t necessary. Simmer the milk at this temperature for about 5 minutes.
Cool the milk so that it is lukewarm to touch. It should read around 110 F. (about like a baby’s bottle). Add the 2 tablespoons of yogurt starter to the milk. Blend it in with a spoon or a whisk.
Cover the dish and place in the oven with the light on. The light will keep your oven around 100 degrees F., which is just right for setting yogurt. It should set after 4 or 5 hours. If you like a tangier tasting yogurt, you can leave it up to 12 hours. Place finished yogurt in the refrigerator to cool.