One day I got a great idea to make homemade mustard. It was a noble adventure but one filled with danger. I casually added all the ingredients, stirred and decided to give it a taste. Well mustard is not very good when you first mix it up, it has to mellow over a couple of days. So as I casually tasted a spoonful. I was thrown head first into mustard land. My throat started burning my eyes started running. I then touched my eyes to wipe away the tears and my finger still had residual mustard powder that was now in my eye. I started running around the kitchen yelling “abort mission”,and looking for anything to relieve the pain. I think I really scared my dogs they started circling me, barking and hovering. I finally drank some kefir and put some in my eye. Kefir is a great neutralizer.
On the plus side my sinus are so clear I can smell the ocean from my home in Missouri, and I will probably cry easy at weddings, with what I have done to my tear duct.
With all that, the mustard turned out great! It takes about 5 minutes to put together and a few days to ferment. It is really good.
But under no circumstance should you taste, rub or lick until product is done!!! No matter how tempting! Lord have mercy it was not a good thing.
Here is Sally Fallon’s mustard and ketchup recipe adapted from Nourishing Traditions. Both of these are probiotic. Put these on my sprouted hotdog buns with a little sauerkraut and you have a probiotic powerhouse for lunch. Or make my french dressing, (see below) with your ketchup and have a probiotic salad.
- Mix all ingredients until well blended, adding more water if necessary.
- Place in 2 pint size jars and cap tightly.
- Let sit at room temperature for 3 days, then transfer to refrigerator
- Mix all ingredients and place in quart or pint size jars. The top should be 1 inch below the top of the jar.
- Leave at room temperature for 2 days, then transfer to fridge.
- ½ cup kombucha
- ½ cup ketchup
- ½ cup olive oil
- 2 Tsp garlic powder
- 2 tablespoons honey
- 2 teaspoons paprika
- 4 teaspoons Worcestershire sauce
- salt & pepper to taste
- Place all ingredients in a blender and blend until smooth.
- Serve or chill.
- Keep in refrigerator. It gets better after a day or two.