Cultured English Style Mustard (Spicy Yellow Mustard)

Classic English Hot Mustard with turmeric and paprika.

I am an unabashed mustard fan. Which is great considering things like ketchup and barbecue sauce are off the Autoimmune Protocol Menu. I often have a jar of cultured mustard in the fridge that I’m working through and one on the counter fermenting. Especially now that my spicy food intake is now limited.

The amazing thing about mustard is that you can somewhat control the heat of the finished product by adjusting the temperature of the liquids used to make it. The colder the liquid, the hotter the finished product. The hotter the liquid, the milder the finished product. The jar above I made with refrigerated fermented onion brine and it was flaming hot, whereas the jar of French style mustard pictured below (yes it is half eaten) was made with a just finished brine that was sitting in 85°F heat so the finished mustard was almost annoyingly mild. But palatable to the family and as turmeric and paprika are now off the table it’s the one I was going for most often. Paprika is a nightshade and nightshades have been triggering horrendous inflammation for me in the last few months. Turmeric is a close relative of ginger and my food allergy panel came back with a level 5 ginger allergy, I have found relief in avoiding it and it’s relatives.

So with all that explanation, I have below a very simple cultured mustard recipe. You may eat it straight away or leave it on the counter for a few more days to culture fully. Who doesn’t love probiotic condiments?!


  • 1 cup mustard powder or mustard seeds
  • 1/4 cup ice cold to hot water as desired (if you choose to use hot, add this FIRST then let it cool down before adding culturing brine.)
  • 1/4 cup apple cider vinegar with the mother
  • 1/2 cup fermented onion liquid/brine or kimchi liquid from previous ferment
  • 1/4 tsp garlic powder
  • 1 tsp pink salt
  • 1.5 Tbsp turmeric (optional)
  • 1/4 tsp sweet smoked paprika (optional)
French style (no turmeric or paprika). Obviously I like it this way. 😂


Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree. 

Alternatively if you are using mustard powder you can use an immersion blender or whisk it together vigorously. Transfer to a 1 Pint/500ml fermenting jar with air lock or a swing/clip top jar. Leave for 2-4 days on the counter to ferment. Enjoy!


A Post St. Patrick’s Day Recovery Kefir (keto friendly)

I’m aware that for most people post St. Paddy’s means hangover… for me it usually means that I ate too much guinness cake… but in actuality I was testing out a recipe yesterday and just didn’t get enough sleep. 🤷🏻‍♀️

I thought I would post one of my favorite milk kefir drinks, which also happens to be green for this lovely day. 🤗

If we were still in N. Ireland there would be a parade today, complete with floats, in the town. Downpatrick is where St. Patrick set up his church and it was one of the lovely attractions in town when we lived there.

But here today we have sunshine and no hangovers, with the exception of a food hangover!  So it’s nice to settle the stomach with a fun matcha mint yogurt drink!  And this yogurt just happens to be super yogurt… the kind with lacto-bacteria that sticks in your intestines and effects your gut for the better.  That might be weird to hear for some, but it’s a good thing.

I love putting matcha and lion’s mane in my milk kefir because it is a triple whammy of brain juice loaded with probiotics that affect neurotransmitters, loads of L-theanine, which is calming against the caffiene load, and lion’s mane which is a nootropic brain boosting mushroom.


1 cup milk kefir

1 tsp Japanese matcha

1/2 tsp lions mane powder (optional, but I mix mine up with the matcha)

half a dropper of peppermint spirits or a few drops of peppermint oil

a couple drops clove or orange oil (optional)

1 drop liquid stevia (optional, but recommended if you don’t love the taste of matcha)


Combine all ingredients in a glass and stir… or in a mason jar, lid it and shake vigorously.  Enjoy!

Medium Drowned…

It’s been a busy, mind numbing season. I’ve been experimenting with grain free treats and have several of my favorite recipes in edit mode. Last week though, my laptop met with an untimely death when I was waking up with 16oz of unlidded hot hot coconut vegan bulletproof coffee (canned full fat coconut milk, a tablespoon of coconut oil and some water frothed to foaming and poured over 6 shots of stovetop espresso). My preferred way of meeting the morning. I was a little distracted with my wiggling toddler and was trying to finish up some Christmas shopping when i smacked my tall cup over, literally drowning my laptop in the stuff. I mean… I tipped it sideways and coffee was literally pouring out the ports. 🤦🏻‍♀️😖

All that to say… it may be some time before I put up any new posts… but you can follow my creations on Instagram @culturedbite and I’ll do my best to share! Ah… mom life.

Culinary Evolution

I used to cook for fun.  For hours.  I loved to host people and put out a spread and watch them enjoy it… when they did.  Sometimes I enjoyed watching them sweat because my food was so inordinately spicy.  My husband (when we were mere acquaintances) was the first person ballsy enough to tell me my food burned people’s faces and that it wasn’t necessarily a good thing.  Gotta love Aussie bluntness.  And I do.  It was refreshing then as it is still.  It was downright hot actually.

My mother is a great cook and baker, of the chemistry variety.  She is a brilliant woman with more degrees than I can accurately remember most of the time.  She teaches at seminary, owns and runs a sport-horse farm and is the greenest of green thumbs I know.  She and my father, also a great cook, brought me up in the kitchen.  I went to Mexico on an exchange and developed my love for spice… and also came home with a ton of scary little friends that ransacked my health for years and changed the foods I consume altogether.

Mom’s taste and cooking style are nearly polar opposite to mine… she is a mega meat eater and loves subtly sweet things and cheese and beef and bacon drippings in her eggs.  She makes the best thanksgiving spread I have ever had and yet is swiftly becoming a keto master, and therefore mine. Yes, Sensei. I on the other hand, am more of an extra virgin olive oil, coconut oil and power greens girl.  I love fermented foods, rich, smooth coffee, densely bittersweet desserts, dark red wine, a neat Scotch (Whiskey) and Tequila Blanco.  For my and my amazing mother, it is total blood type difference. O vs A. I am not vegan but I love vegan food and try to eat as plant based as possible on a mostly Paleo but completely sugar free diet.

My husband and children have tamed my taste for spice, and my health has drawn me further up and further in to the beautiful and expansive world of nutrition.  I nearly went to University for Nutrition, but went after Journalism and came out with a Political Science degree instead… due to my poor health and the desire to just be finished (long story).

I had the privilege of traveling all over the world during my YWAM years and lived probably more life than my age would suggest; cooking in kitchens from Scotland to Norway, France, Spain and Morocco.  I have eaten bread hot from an outdoor oven (in an alley) with Turkish & Syrian women in Antakya and learned how to make Turkish coffee in a cafe of the same city.  I enjoyed the clean, rich flavors of Cambodia which became spicier the closer we came to Thailand.  My husband and I enjoyed the best cups of coffee we have ever had while squatting with a woman in Ethiopia who roasted it in a pan, ground it and brewed it all before our very eyes.  I found Australia has the best black pepper pies (sorry England), the UK has the best fish and chips, and Chinese food is entirely different (and wonderfully clean) when made by a Chinese family in their own home.

Children changed my cooking dramatically as I became tired of scraping carefully prepared exotic (and expensive) foods off the floor.  My son’s adventurous taste buds went from Moussaka to to PB&J shortly after he turned one and my girls followed a similar pattern.

We moved to Northern Ireland and my “missionary frugal,” which was already more frugal than American frugal, proved to be almost extravagant in light of how most people lived.  I learned how to be Irish frugal with my grocery bill and found that my kids started eating their dinners.  I began gardening and learning about the differences in nutrition between the food you buy in the store and the food you can grow at home.  I read Nourishing Traditions and began fermenting… and found I loved it.  It became my new creative outlet because it was frankly so inexpensive to do and the results were a party in my mouth.  I brewed my own ginger beer and probiotic sparkling sodas.  I discovered that milk kefir took away my sons dark circles under his eyes and his cracked lips and helped me with my anxiety and food allergies.  N. Ireland did not work out for us as a family.  It was too far from America and too far From Australia and our extended families for our liking, but it was the place where my love of food and God’s hand in it was renewed.

Food speaks to me.  I use it to speak to others.  My cooking has evolved from elaborate to simple to extremely health focused. I love every new challenge that comes my way whether it is making high protein nut-free paleo muffins for my children’s school snacks or something to satisfy my desire for richness on the very restrictive anti-mycotoxin (and anti-cancer) Kauffman diet.  I am incredibly picky about what I put in my mouth so it is a challenge.

Once, when my husband and I were in Scotland waiting for his Green Card to come to the US, I wrote a cookbook for my friends.  I had planned two, and had the recipes ready to begin working on it when we found ourselves pregnant with Matthew and my world changed for the better.  I’ve linked that book below in PDF for you to peruse and enjoy, but know that I have changed every recipe in it more than once.  I no longer use shortening or any unhealthy fats.  I stick with grass fed butter, coconut oil, avocado oil and extra virgin olive oil.  And my cooking is simple these days.  If I can’t put together a meal in 20-30 minutes, then my family is getting quesadillas and carrot sticks.  Gotta have a fallback.

But here’s my foodie days of old for you to peruse.  It was a therapeutic work and not intended to be a wedge into any sort of marketplace, though some family members did buy some hard copies from a printer and it’s fun to see them.  I have updated all the recipes so if you’re interested in that shoot me an email and I’ll send you a slightly less user friendly pdf, which is by my current health and timeliness standards, outdated. This is where I LOL.

Enjoy.  Or laugh.  Whatever suits you best.

World In My Kitchen