Next time I make this, and I definitely will make this again, I will add more lemons. It is delicious.
In preparation for the arrival of the meyer lemons I ordered from The Lemon Ladies I began soaking the mustard seeds in sour kombucha about two weeks before.
Mustard is so easy to make, and so much cheaper than buying prepared mustard. You can buy organic mustard seeds whole, in either yellow or black, in the bulk section of any health food store.
Rinse the mustard seeds and a half pound will fill a quart mason jar about half way.
Sometimes I forget to keep up with making second fermentations of kombucha and so it becomes too sour to drink. I always save this sour kombucha in the refrigerator for making bbq sauce or mustard.
Fill the kombucha to about 3/4 full, to cover the mustard seeds at least an inch or so with liquid. You could use regular kombucha, or half filtered water and half apple cider vinegar also. You might need to add more liquid once the seeds have begun to soften and swell.
For a whole pound of mustard seeds, in two quart mason jars, I added one head of garlic to each jar.
I just cut them in half.
Add one tablespoon of real salt to each quart jar, put the lid on but not too tight, and let fermentation begin.
You can soak the seeds like this for at least two weeks before making mustard, but they need at least 48 hours to soften.
When the lemons arrived about 10 days later, I could not wait to make something with them, and the mustard seeds were soft.
I sliced 8 meyer lemons and cut then in small pieces.
One of the jars of mustard I put in the food processor, along with the big garlic pieces from both jars.
Processed until pretty smooth.
The other jar I left as whole mustard seeds.
Add all the lemon slices and mix.
Someday I will do an extensive post on our trip to Beeyond The Hive in Salida. They are the oldest Colorado honey company, over 100 years, and the third generation darling owner is also named Jamie (another favorite Jamey/Jamie). She makes incredible gifts and honey products, and also ships anywhere.
The honey my friends and I go once a year for at the honey harvest, is raw, but what makes it so special is that we buy the unfiltered honey, and bring our own jars to be filled from the bulk honey tank. The honey is completely liquid and pourable for about a month, then it becomes opaque and silky like creamed honey. It is not at all crystalized and is delectably smooth.
I add a big glob of this gorgeous honey.
You can add anything you like to your mustard, ginger and turmeric are always great, but I did not want to overpower the lemons this time. It needed more punch, so I added some fermented, pureed jalapeñoes.
It really did not make the mustard too spicy at all, but deepened the flavor, and next time I will add more.
One more tablespoon of salt, and put in various sized jars.
This one pound of mustard seeds made about 3/4 gallon of mustard.
Leave in room temperature to continue fermenting, for at least a month and then store in the refrigerator. Don’t screw the bands too tight on the lid of anything fermenting, and let off a bit of pressure now and then. It is so delicious! The meyer lemons are so fresh and eating the rind as well is wonderful.
Did you add the second jar of soaked mustard seeds to the processed mustard, garlic and lemon mix?
Yes, Susan, I wanted to have half of the mustard seeds processed smooth, and the other half I left as whole mustard seeds. I know that was not very clear in the text, but you can see it in the pictures. I hope you like the mustard! 🙂
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This post was very inspiring; I ferment a lot, so this really appealed to me. I fermented/soaked the mustard seeds in 2 day old (didn’t have any vinegary kombucha) kombucha with a little scoby for 3 days, I took the cloth off today and OMG I am suddenly overwhelmed with a horrible sulphur smell, like I have never experienced in my ferments. Any ideas, understandings? Thanks and merry Christmas
Hmmmm. Whenever I come across the smell of sulphur I look over my shoulder expecting to see Satan. 😉 I really have no idea. I always soak my mustard seeds in kombucha for several days before making mustard and have never had a bad experience. I do have a comment though. Many of my friends have killed their scoby by making kombucha with a cloth over the jar. From making my own sourdough starter I know that yeasts and other things/dust in the air do get inside the jar, which is why I always put a lid on kombucha, kefir… or anything I am fermenting, to keep out anything I don’t want in there. I know, most kombucha instructions tell you to use a cloth. For the mustard seeds I use a mason jar lid, but don’t screw it on real tight, and my big kombucha jar has a glass lid to cover it, but it is not tight. Did you use the fresh garlic in this initial soaking? If you did, I am sure that is what is the overwhelming smell, but it would be a garlic smell, not a bad smell (unless you don’t like garlic?) Let me know and Merry Christmas to you! (I don’t think you would need the scoby in there to soak the seeds anyway.)
Oh man…. I am so impressed. Makes me want a sandwich with this mustard on it! Or in a salad dressing or just on a spoon….
Yes, yes, and yes. We have been eating it also on toast with only butter and a thick layer of this mustard, and on eggs. 😉