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ANTHEAMS's Photo ANTHEAMS Posts: 596
1/30/13 7:17 P

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like "musterdise" ....

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PAULDODO's Photo PAULDODO Posts: 1,002
1/30/13 4:17 P

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What a great idea- I tend to drop any spare KT into the SCOBY hotel- maybe I'll leave it a little longer and mustardize it!

Paul

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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam.

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BILBY4's Photo BILBY4 SparkPoints: (46,799)
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1/29/13 5:45 P

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Wow, sounds very worthwhile.

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ANTHEAMS's Photo ANTHEAMS Posts: 596
1/29/13 2:08 P

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This sounds brilliant! I shall certainly try it out. Thank you so much for posting.


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GREGORSUCH's Photo GREGORSUCH Posts: 47
1/29/13 12:04 P

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I like to make a mustard out of my kombucha that is a little more sour than I like to drink. I don't know if you would consider that vinegar, but should be close. I take a cup of my old kombucha and keep the mother in it and ferment it a few more weeks. Then I take a little container of mustard seeds and soak in the kombucha minus scoby for another ten days. After the seeds have soaks and are tender I pulse them in a blender with some sea salt and some turmeric for color. I added garlic and some itallian seasonings to mine. I base mine off of the recipe at http://www.culturesforhealth.com/kombucha-
mustard-recipe It is the best mustard I have ever had.

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