Hi Sam ok I got my first batch brewing, I bumped it up to 300 G of mustard going by ur formula (1 to 1.8) 540 G water 60 G Apple cider vinegar Salt to taste not a fan of pepper, that almost filled a 1L jar... Thanks for the tips, will be interesting to see what results I get.
@@SamsHomeKitchen Hi Sam, so my Mustard is done, I decided to keep it in the original Mixture I made, even tho its in fridge, it still appears to be fermenting. I love the Results and have already started to put this mustard into my home made Mayo.
Thanks for sharing this, it looks delicious. I am going to try it. This should be a heavenly made combo for my fermented sauerkraut and (now fermented) mustard sandwich.
Hey Alice, a useful note here: 2% bribes are useful for basically all (veggie) fermentation. Add it to mustard seeds, get mustard. Add it to cabbage, sauerkraut. Etc
Just wanted to check why you’re adding vinegar to a lacto fermented mustard ? Shouldn’t the acidity come from the lacto fermentation process ? I made this, and after putting in the vinegar, I got me wondering.
@@SamsHomeKitchen oh well said by both of you, and I think I would still prefer to put some apple cider vinegar or something like that in it myself to get it started. I'll try both ways and see!
Hi friend! If you clicked on the video, you must be into cooking and even budget conscious. I've got a lot more videos on my channel I'd love you to check out!
Hey Sam u forgot to add the recipe in description so lemme do it for ya: 250 G YELLOW MUSTARD 45 G APPLE CIDER VINEGAR 9 G SALT 2 G BLACK PEPPER 450 G WATER Thanks for that, I will give this a go.
@@SamsHomeKitchen I see...maybe the cover is too loose...I've read somewhere that it will start to have bubbles when it starts to ferment, is this true?
Might be a good idea to put a smaller lid within your container to make sure all is submerged. You are correct about the bubbles. Yeast will be eating away carb and sugar and generate co2
Just FYI the house beat music you use, even though it's played softly, is extremely distracting, off-putting, very stressful to try and hear what you're saying through this music. Just putting a vote for something different instead of sounding like I'm in a club 😪I just want to hear your recipes.
Hi Sam ok I got my first batch brewing, I bumped it up to 300 G of mustard going by ur formula (1 to 1.8)
540 G water
60 G Apple cider vinegar
Salt to taste
not a fan of pepper, that almost filled a 1L jar...
Thanks for the tips, will be interesting to see what results I get.
Brilliant!! thank you!
@@SamsHomeKitchen Hi Sam, so my Mustard is done, I decided to keep it in the original Mixture I made, even tho its in fridge, it still appears to be fermenting.
I love the Results and have already started to put this mustard into my home made Mayo.
I love that you discussed the many many jars that add up when we buy these products that can be made at home!!
Thank you so much! I cannot agree more. It’s the little things we do unconsciously that’ll make or break the whole system.
You can also just remove the rubber seal from the lid during the fermentation phase and lock the jar as normal. No rubberband needed 🙂
Love the idea! Thank you for sharing.
Thanks for sharing this, it looks delicious. I am going to try it. This should be a heavenly made combo for my fermented sauerkraut and (now fermented) mustard sandwich.
Absolutely bang on! I've enjoyed homemade sauerkraut for years now!
Love how scientific your videos are! I wish all other recipes I Google use language like “2% solution” 🤓
Thanks Alice! Definitely came from the coffee making side of me trying to be as precise as possible so it's easy to replicate!
🤓
Hey Alice, a useful note here: 2% bribes are useful for basically all (veggie) fermentation. Add it to mustard seeds, get mustard. Add it to cabbage, sauerkraut. Etc
Love your style my friend! Please post more frugal videos :)
Thank you for your kind words Ap. I am super passionate about cutting costs and save money and I'm glad you enjoy them:)
Nice recipe.thanks
Glad I'm able to help Butol
Just wanted to check why you’re adding vinegar to a lacto fermented mustard ? Shouldn’t the acidity come from the lacto fermentation process ? I made this, and after putting in the vinegar, I got me wondering.
You're absolutely right. Now looking back, I don't think vinegar is necessary. Lacto fermentation should be making most of the acidity anyway
@@SamsHomeKitchen oh well said by both of you, and I think I would still prefer to put some apple cider vinegar or something like that in it myself to get it started. I'll try both ways and see!
Hi friend!
If you clicked on the video, you must be into cooking and even budget conscious. I've got a lot more videos on my channel I'd love you to check out!
Hey Sam u forgot to add the recipe in description so lemme do it for ya:
250 G YELLOW MUSTARD
45 G APPLE CIDER VINEGAR
9 G SALT
2 G BLACK PEPPER
450 G WATER
Thanks for that, I will give this a go.
I've been having multiple fermentation failures, not sure it's because I'm in tropics. Would love to hear some tips!
What happens to your ferment when it’s considered a “failure”?
@@SamsHomeKitchen some have mold, some taste bitter... keeps having different problems every time I restart, kinda almost at the point of giving up
Are the mustard seeds exposed when you ferment it? It’s common when during fermentation to have mold when objects are exposed.
@@SamsHomeKitchen I see...maybe the cover is too loose...I've read somewhere that it will start to have bubbles when it starts to ferment, is this true?
Might be a good idea to put a smaller lid within your container to make sure all is submerged. You are correct about the bubbles. Yeast will be eating away carb and sugar and generate co2
Can you also blend it?
You sure can! The smoothness is based on how long you blend for!
Just FYI the house beat music you use, even though it's played softly, is extremely distracting, off-putting, very stressful to try and hear what you're saying through this music. Just putting a vote for something different instead of sounding like I'm in a club 😪I just want to hear your recipes.
Thanks for the feedback Iachel. what do you think of my newer videos?
😂 I’ll have to change my scale over to grams. 😂
Once go grams, never regret😉
The acid in the vinegar would slow down the fermentation process. I'm not sure this would have much fermentation here.
!!!
😮
I don't need to see slow motion shots of every step. Just get to the point.
Thanks for the feedback Daniel! Would love for you to check out my newer videos and let me know your thoughts! Cheers
get your own channel
And learn to use the playback speed