clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dijon Mustard with Kombucha Recipe

  • Author: Chris
  • Prep Time: hands-on time is less than 10 minutes
  • Cook Time: a couple of days
  • Total Time: 0 hours
  • Yield: 1 ½ cups of Dijon mustard 1x


Fermented Dijon Mustard made with Kombucha adds good probiotics to the mustard, increasing its storage life, as well as adding good probiotics to your diet.




  • A wide-mouth pint Mason jar
  • A clean handkerchief or other tightly woven cloth
  • A rubber band to secure the handkerchief on the jar
  • A food processor or Vitamix to blend the mustard seed


  • 1/2 cup whole mustard seed
  • 1 cup kombucha that’s gotten vinegary
  • ½ teaspoon Celtic salt or Himalayan salt


  • Add 1 teaspoon turmeric (if you prefer a more yellow colour to your mustard)

For traditional Dijon mustard:

  • Add 1 cup of white wine in place of the kombucha in the recipe


  1. In a wide-mouth pint, Mason jar put ½ cup of whole mustard seed
  2. Add 1 cup of kombucha that’s gotten vinegary
  3. Cover the jar with a tightly woven cloth; a clean cotton handkerchief will do
  4. Secure it in place with a rubber band
  5. Leave the jar on your kitchen counter for a few days.  The mustard seeds will swell and expand inside the jar
  6. Keep the mustard seeds covered with kombucha so that they don’t dry out.  You can add more kombucha to keep the level higher than the mustard seed.  If you forget about the mustard seed for a few days, it will be fine as long as there is no mold on top of the kombucha.  Just keep the kombucha over the top of the mustard seeds and it will be fine.
  7. The mustard seeds have soaked long enough when you can pop them with your fingernails.  It will take a couple of days
  8. Pour the contents of the jar into your food processor or Vitamix
  9. Puree the mustard seeds by blending at low speed
  10. Add ½ tsp. Celtic salt or Himalayan salt to the mixture as it purees
  11. If the mixture is too thick to process smoothly, add a bit more kombucha, just 1 tablespoon at a time until the mixture is pureed and smooth
  12. (Optional) Add 1 teaspoon turmeric, if you prefer a more yellow colour to your mustard


  • Make it in small batches as you need it.  A little bit lasts a long time
  • It will take a few days to make but the hands-on time is less than 10 minutes.
Recipe Card powered byTasty Recipes