Spicy Mustard

lkapigian

Legume said:

lkapigian said:

Ferment your own mustard , you are welcome 

Got a link or suggestion?

Whole grain seeds, I use yellow brown and black, 2-3% salt water solution cover the seeds , just over the top as the seeds will swell ( add more solution as needed) if you have an active ferment going, add some of that to the solution ( if you don’t, the liquid off an active yogurt will work ) next you will need food for the lactobacilli bacteria, you can use raw honey , dextrose or simply throw some onion , pepper any veggie to get the ferment active…. Give it a month … you can leave it while, blend it some or completely smooth, this batch is about 2 years old 

Legume

@lkapigian do you use equal amounts by weight, or some other ratio?

Ozzie_Isaac

lkapigian said:

Legume said:

lkapigian said:

Ferment your own mustard , you are welcome 

Got a link or suggestion?

Whole grain seeds, I use yellow brown and black, 2-3% salt water solution cover the seeds , just over the top as the seeds will swell ( add more solution as needed) if you have an active ferment going, add some of that to the solution ( if you don’t, the liquid off an active yogurt will work ) next you will need food for the lactobacilli bacteria, you can use raw honey , dextrose or simply throw some onion , pepper any veggie to get the ferment active…. Give it a month … you can leave it while, blend it some or completely smooth, this batch is about 2 years old 

Do you use it like a starter and keep adding mustard seeds and stuff to it, or do you have a bunch of individual batches going?

lkapigian

Legume said:

@lkapigian do you use equal amounts by weight, or some other ratio?

Mustard seed I just eyeball , salt water I weigh to 2-3% solution ( to the weight of water) , food for the ferment I just wing, as well as starter culture… you can add as little or as much, the bacteria grows quick …. A 2liter batch just a couple few peppers is more than enough 

CTMike

Ozzie_Isaac said:

Legume said:

I think he ordered plastic and some mustard came with it.

Not really environmentaly sustainable, but I cannot find it in jars that my  favorite wife likes.  It may be the extra concentrated BPA when you get it like this.

Do you have an  unfavorite wife?

Ozzie_Isaac

CTMike said:

Ozzie_Isaac said:

Legume said:

I think he ordered plastic and some mustard came with it.

Not really environmentaly sustainable, but I cannot find it in jars that my  favorite wife likes.  It may be the extra concentrated BPA when you get it like this.

Do you have an  unfavorite wife?

Lol, yeah, sometimes I do.

alaskanassasin

I feel like a request for extra mustard may have yielded all the packets you needed…?

lkapigian

Ozzie_Isaac said:

lkapigian said:

Legume said:

lkapigian said:

Ferment your own mustard , you are welcome 

Got a link or suggestion?

Whole grain seeds, I use yellow brown and black, 2-3% salt water solution cover the seeds , just over the top as the seeds will swell ( add more solution as needed) if you have an active ferment going, add some of that to the solution ( if you don’t, the liquid off an active yogurt will work ) next you will need food for the lactobacilli bacteria, you can use raw honey , dextrose or simply throw some onion , pepper any veggie to get the ferment active…. Give it a month … you can leave it while, blend it some or completely smooth, this batch is about 2 years old 

Do you use it like a starter and keep adding mustard seeds and stuff to it, or do you have a bunch of individual batches going?

I do individual ferments, but you can do what is considered “ back slipping” and take some of your active ferment and add it to a new batch , think sour dough bread starter …. 

Langner91

CTMike said:

Ozzie_Isaac said:

Legume said:

I think he ordered plastic and some mustard came with it.

Not really environmentaly sustainable, but I cannot find it in jars that my  favorite wife likes.  It may be the extra concentrated BPA when you get it like this.

Do you have an  unfavorite wife?

Don't get me started....

lkapigian

lkapigian said:

Ozzie_Isaac said:

lkapigian said:

Legume said:

lkapigian said:

Ferment your own mustard , you are welcome 

Got a link or suggestion?

Whole grain seeds, I use yellow brown and black, 2-3% salt water solution cover the seeds , just over the top as the seeds will swell ( add more solution as needed) if you have an active ferment going, add some of that to the solution ( if you don’t, the liquid off an active yogurt will work ) next you will need food for the lactobacilli bacteria, you can use raw honey , dextrose or simply throw some onion , pepper any veggie to get the ferment active…. Give it a month … you can leave it while, blend it some or completely smooth, this batch is about 2 years old 

Do you use it like a starter and keep adding mustard seeds and stuff to it, or do you have a bunch of individual batches going?

I do individual ferments, but you can do what is considered “ back slipping” and take some of your active ferment and add it to a new batch , think sour dough bread starter …. 

Back slopping damn spell check 

alaskanassasin

lkapigian said:

lkapigian said:

Ozzie_Isaac said:

lkapigian said:

Legume said:

lkapigian said:

Ferment your own mustard , you are welcome 

Got a link or suggestion?

Whole grain seeds, I use yellow brown and black, 2-3% salt water solution cover the seeds , just over the top as the seeds will swell ( add more solution as needed) if you have an active ferment going, add some of that to the solution ( if you don’t, the liquid off an active yogurt will work ) next you will need food for the lactobacilli bacteria, you can use raw honey , dextrose or simply throw some onion , pepper any veggie to get the ferment active…. Give it a month … you can leave it while, blend it some or completely smooth, this batch is about 2 years old 

Do you use it like a starter and keep adding mustard seeds and stuff to it, or do you have a bunch of individual batches going?

I do individual ferments, but you can do what is considered “ back slipping” and take some of your active ferment and add it to a new batch , think sour dough bread starter …. 

Back slopping damn spell check 

Heck year, when I brew I reuse the yeast from the previous batch.

kl8ton

fishlessman said:

kl8ton said:

Also try Mrs dogs disappearing mustard if we are on Michigan mustard. 

https://mrsdogs.com/products/mrs-dogs-disappearing-mustard

she was a forum member here back maybe 20 years or so ago. i believe her name is julie

My friend is a professional organizer? (called something different - just can't think of it.) and did some things for her.  Sadly, she passed away recently of bone cancer.  Yes - Julie.