You, Sir, have changed my lifestyle. I make my own ketchup and mustard now. And that's not mentioning all the other recipes and techniques you have introduced. Thank you so much for improving my quality of life. It might be in a small way, but it is in a much used way that impacts so much of my everyday life. Thank you Josh! It means a lot. I know you gave up your "day job" to pursue your passion. I've benefited from your choices. Just wanted let you know how much I appreciate the impact you have had on my life.
AH, yes you're right. I even had "added to lower ph" in my notes and still said the opposite. THANK YOU for noticing and correcting! Sleep deprived voice over no good.
Made me think of that Pubmed study where they injected Bi carb soda into a cancer tumor and raised the PH (to alkaline) and killed the tumor....it needs a low PH to survive or high acidity .
Made this for the second time today. The first batch only lasted a few weeks (only had enough mustards to halve that time). It’s too wonderful. I eat it on EVERYTHING. I call it poor man’s caviar.
Mar1nk0 How? I just discovered this channel and really like both. One has more elaborate recipes, while the other makes more basic things from scratch.
@@name-qs6cl Babish's channel took of because of the minor usage of fluff that completed his professional presentation. This channel is mostly about fluff.
Your dedication is too much. Thank you for the scheduled video through everything that is going on in your life! Much love your way, while I go make mustard because I never thought about making my own before.
crazyisme1 I am more than happy to do it. I’m so so incredibly grateful for all of the support as well. I’m happy as long as people are getting excited and pushed to cook and make things in food. :)
Making a sandwich and I think to myself ‘I wonder how to make mustard. I bet Joshua Weissman has something on his channel no doubt’ *types in Joshua Weissman mustard* Boom here I am
I loved the video! I decided to make this recipe and Brad Leone's recipe at the same time for comparison. Brad's came out great, where your recipe lacks a lot of mustard flavor, mustard seeds are still crunchy, and is a bit bland. This is just over week in fermentation stage. The significant difference between the two recipes is the use of whey in yours and Brad's having cracked mustard seeds and mustard seed powder. I am going to hit yours with an immersion blender and give it a few more days before I give up.... not sure what what wrong.
Crush some of your seeds. You want that peppery flavor from the crushed seeds. I usually crush 3/4 of my seeds, then I add in about 50% more whole seeds in after the fact to have that texture back. Also adding some really nice quality mustard power helps too
I watch this everytime I make a batch of mustard now. I have the recipe written down elsewhere, but I just like watching this. Can't wait to give it a stir and a sniff tomorrow 🤤
Joshua, maybe this sounds so "meh", but i really love your channel. The audio, video, music, your charisma, simplicity. That's all need to watch on UA-cam... It's really awesome, thank yooooou!!!
I’m used to taste mustard as a paste. I ‘ll try it that way. If my children don’t like it like this I probably blend it. Hope I don’t have any different flavour but texture.
Na na, to make it more traditional and homemade, we must first create a star that will begin fusing nuclei until we eventually get sodium, then wait for a supernova to get chlorine
I assume you could make a smooth Dijon, a la Grey Poupon by blending in the end with some white wine as your liquid? Love your stuff, man. Keep up the good work!
Got the Sourdough bread dialed in by 3rd attempt. Awesome! Today I started a cold brew coffee and Fermented Mustard (1/3 size portion in small Mason jar, to start small). FYI, Amazon is out of stock with Grains of Paradise for now. Also just did a large jar of pickled peppers and carrot mix. Sauerkraut fermenting for 3 days now. The Ricotta was a hit. Especially on that sourdough, with olives, olive oil, flakes of kosher salt. They fly off the plate.
Literally just bought 500 grams of yellow and black mustard seeds to make a mustard from a different UA-cam video, and lo and behold, here you are, recipe in hand. good lad.
I used actively fermenting sauerkraut juice instead of whey. Hopefully I can induce a lactobacillus colony that way. Just started it, looking forward to see how it turns out.
Can white wine be added to this recipe to make a dijon mustard? If so would it be best to ferment the mustard with the wine added or add the wine after fermentation?
Oh yes! Now I have something to do with all those yellow and brown mustard seeds in the cabinet! Really, I bought a bunch to make mustard and never did because we don't really use mustard, but fermented mustard? Sounds great!
Damn, miss the early days of this channel where Josh was still making recipe videos instead of everything being "best x" and "tries every y" videos with tiktok-style editing pandering to zoomers...
@DoozyyTV Yeah man... I can't blame Josh for "selling out" for a shittier content style if in the end it gets him better numbers, but I'm also not going to pretend that the channel nowadays has anything to do with how it was back then.
Get over it. Don't start having a boomer attitude for no good reason. Also, I'm willing to bet he'll go back to this. He's smart to avoid it for now. I love babish but look what happened to his standard videos... He's seeing success by changing his pace. Just like Josh already has been doing. It's change you'll have to accept.. edit: accept it at least for now. Just tired of people complaining about the change
Hi Joshua, me and my girlfriend will try your mustard recipy. We made your brioche bread and it was awesome!! Thank you so much for your recipes, we every night see more than 10 videos of you! sorry for my english, I am from Colombia but actually live in Chile, we have a small restaurant and while all this happpens we are cooking new things, and your brioche bread is one! last night we were looking for one video on ciabatta bread but didnt find it, so if you coud make one please will be wonderfull!! have a good day!! bless you!
Hi Joshua - I made this a couple of weeks ago, including the grains of paradise and letting it ferment for the extra day. It tastes very good but it is missing something...needs a bit more bite. What if I added some dried mustard powder or horseradish? Any thoughts would be much appreciated and keep up the great work!
My question is, when it comes to making mustard whether fermented or not is; does the temperature of the water matter at all when it comes to the outcome taste? And if not, what helps you achieve a more tangy/spicy mustard? The amount of mustard seeds/powder or the amount of vinegar? Ive heard you can let the spice/water mixture sit for 5-10 mins before adding the vinegar and that helps make a spicier mustard but im not sure given ive never tried and I dont want to f shit up. Thanks
Dude, I just subscribed to your channel a couple weeks ago, and you have an absolute treasure trove of good videos to go through! I'm really digging your channel, and I can't wait to start making some of the things you've featured in your videos.
Hay for your fermenting we do not do dairy, because of allergies. How do we convert the recipies to not use whey? Love your show, very Alton Brown from the cupboard haha😎😁!
If I wanted to blend the mustard when it's done to a more liquid form, do I just add in plain water, of what would you mix with the mustard in the blender? Do you add liquid until you're happy or a specific amount? Thanks!
Why "three days"? What happens if you go three weeks? I wanted to combine it with some peppers. Would you suggest fermenting them separately and combining them later?
Hi Joshua. Great video. I tried this recipe, following it to the letter, and the mustard turned out good after a four day ferment. I must say though, that the flavor is fairly mild. Do you think adding a bit of dried mustard would help?
Where's the sourdough prezels to go with the mustard? Food grade lye for really dark brown crust. Let me know if you have any chemistry related questions
Is it OK to try and blend this in the end or is it better not blended? Ironically I just purchased both whole yellow and brown mustard seeds a week ago so, BAM!!!! This video is perfect for me! Thank you greatly for another kitchen adventure!!!!
I'm not sure if I'll get a response but I might as well try. So I followed the recipe and maybe I ended up adding less water than needed. If the seeds at the top are not covered and the seeds at the bottom have absorbed the water I poured at the beginning, can I just add a bit more water or will that ruin it? Right now it's just been about 12 hours since I started.
Ron V you can soak in a splash of beer with this and then add the rest when it’s done and blend it together. Just boil the alcohol off before blending it. :)
You, Sir, have changed my lifestyle. I make my own ketchup and mustard now. And that's not mentioning all the other recipes and techniques you have introduced. Thank you so much for improving my quality of life. It might be in a small way, but it is in a much used way that impacts so much of my everyday life. Thank you Josh! It means a lot. I know you gave up your "day job" to pursue your passion. I've benefited from your choices. Just wanted let you know how much I appreciate the impact you have had on my life.
Apple cider vinegar lowers the pH
-from a chemist fan!
You're awesome!
I was just gonna comment that. The pH scale is defined as -log( [H+] ), so if the concentration of H+ ions increases, the pH decreases.
@@alihijazi4451 you really didn't need to specify that
@@alihijazi4451 I find this interesting thanks for sharing
AH, yes you're right. I even had "added to lower ph" in my notes and still said the opposite. THANK YOU for noticing and correcting! Sleep deprived voice over no good.
That make's the solution more acidic wow....
True chemist
I love and hate fermentation Friday. It always makes me try now fermented projects.
I feel the same way with this whole channel. It's dangerous to watch his videos
benjamin mellingen i know right, he makes me want to do things with my life
@@benjaminmellingen5340 hahahaha
@@gigichu3280 😆😆😆😆
Wow. Came across this. Love it !!!
me last friday: oh hell YES fermen---- oh right it's not this week
me today: *F E R M E N T A T I O N F R I D A Y*
Adding vinegar would lower the PH not raise it. Raising it would mean the solution has become a base not an acid.
raise the acidity ofcourse
Everyone should just say moles per litre of hydrogen ions.
Yep
Made me think of that Pubmed study where they injected Bi carb soda into a cancer tumor and raised the PH (to alkaline) and killed the tumor....it needs a low PH to survive or high acidity .
yeah he either meant raise acidity or lower pH :p
This guy has the perfect ratio between professional camera angles and genuine “talking” to the camera
Jaden I greatly appreciate this.
Joshua Weissman omg u responded 😂 your welcome man, fav UA-camr
Made this for the second time today. The first batch only lasted a few weeks (only had enough mustards to halve that time). It’s too wonderful. I eat it on EVERYTHING. I call it poor man’s caviar.
The is the most underrated channel ever I believe is should compete with binging with babish
he a copycat of babish tho
Mar1nk0 How? I just discovered this channel and really like both. One has more elaborate recipes, while the other makes more basic things from scratch.
@@name-qs6cl Babish's channel took of because of the minor usage of fluff that completed his professional presentation. This channel is mostly about fluff.
Dissociative How is it fluff?
@@name-qs6cl bruh fluff means something that makes you smile
Your dedication is too much. Thank you for the scheduled video through everything that is going on in your life! Much love your way, while I go make mustard because I never thought about making my own before.
crazyisme1 I am more than happy to do it. I’m so so incredibly grateful for all of the support as well. I’m happy as long as people are getting excited and pushed to cook and make things in food. :)
Making a sandwich and I think to myself
‘I wonder how to make mustard. I bet Joshua Weissman has something on his channel no doubt’
*types in Joshua Weissman mustard*
Boom here I am
You deserve like one or two more million subscribers. Big regards from your spain fan, keep on the good work Joshua!
Fermentation and Joshua is the greatest love story of our time.
I loved the video! I decided to make this recipe and Brad Leone's recipe at the same time for comparison. Brad's came out great, where your recipe lacks a lot of mustard flavor, mustard seeds are still crunchy, and is a bit bland. This is just over week in fermentation stage. The significant difference between the two recipes is the use of whey in yours and Brad's having cracked mustard seeds and mustard seed powder. I am going to hit yours with an immersion blender and give it a few more days before I give up.... not sure what what wrong.
Just set up batch 2 of this mustard. My family and I loved the first batch.
Crush some of your seeds. You want that peppery flavor from the crushed seeds. I usually crush 3/4 of my seeds, then I add in about 50% more whole seeds in after the fact to have that texture back. Also adding some really nice quality mustard power helps too
This channel deserves 1M++ subs
Basti9 UA-cam ❤️❤️❤️
Joshua Weissman so long ago, but really what has changed
I watch this everytime I make a batch of mustard now. I have the recipe written down elsewhere, but I just like watching this. Can't wait to give it a stir and a sniff tomorrow 🤤
Fermentation Friday has been such a good series on this channel
Followed this recipe, ferment is on day 3. Smells AMAZING! Thank you!!
If you want a more yellow mustard, add a bit of turmeric, that's what most commercial mustards have in them.
You came just in time! Starting tomorrow and didn't think to ferment it on top!
Joshua, maybe this sounds so "meh", but i really love your channel. The audio, video, music, your charisma, simplicity. That's all need to watch on UA-cam... It's really awesome, thank yooooou!!!
Will the blended mustard seeds' emulsifying properties just as good as the store bought Dijon mustard?
Me: want to eat ASAP. Joshua: “and then wait at least 2 days”
I’m used to taste mustard as a paste. I ‘ll try it that way. If my children don’t like it like this I probably blend it. Hope I don’t have any different flavour but texture.
If there’s anything I gotta do this weekend, it’s this!
Joshua next episode: making your own salt
Joonie enthusiast now just let ur ocean water sit in it’s container for 1 month or till completely evaporated. Harvest salt and enjoy.
@@JoshuaWeissman noted, thank you.
@@JoshuaWeissman Do I close the container or not?
@@cbtenthusiast4152 don't, or you'll end up having some nasty seawater stench in your place
Na na, to make it more traditional and homemade, we must first create a star that will begin fusing nuclei until we eventually get sodium, then wait for a supernova to get chlorine
I assume you could make a smooth Dijon, a la Grey Poupon by blending in the end with some white wine as your liquid? Love your stuff, man. Keep up the good work!
love fermentation friday. was wondering if you could make indian Achaar. love it but dont know how it is made.
Joshua, never stop.
Got the Sourdough bread dialed in by 3rd attempt. Awesome!
Today I started a cold brew coffee and Fermented Mustard (1/3 size portion in small Mason jar, to start small). FYI, Amazon is out of stock with Grains of Paradise for now.
Also just did a large jar of pickled peppers and carrot mix.
Sauerkraut fermenting for 3 days now.
The Ricotta was a hit. Especially on that sourdough, with olives, olive oil, flakes of kosher salt. They fly off the plate.
You and Brad Leone have the best fermentation videos
this mustard looks amazing!! hope you have a good weekend!
Literally just bought 500 grams of yellow and black mustard seeds to make a mustard from a different UA-cam video, and lo and behold, here you are, recipe in hand. good lad.
Brad's mustard?
I used actively fermenting sauerkraut juice instead of whey. Hopefully I can induce a lactobacillus colony that way. Just started it, looking forward to see how it turns out.
Great video! I did just want to point out that the temperature of the liquid does have a bearing on strength.
Thank you God for faith. Amen 🙏
Can white wine be added to this recipe to make a dijon mustard? If so would it be best to ferment the mustard with the wine added or add the wine after fermentation?
For a more vegan friendly option you can use sauerkraut juice in place of whey.
I had some brine left from fermenting scotch bonnets for hot sauce, and it made the BEST spicy mustard I ever had
This was awesome and proof videos don't need to be long to be excellent.
Thank you for sharing this awesome recipe!
My favorite type of whey lately is from making soft cheese out of Greek Yoghurt
So glad I found you. Awesome stuff man, keep up the good work. Fermenting has a hold on me and it won't let go!
😂 I love your intro routine.
Even without your great old world cooking skills your channel would be a delight to watch.... ATB from Germany 🙆
Oh yes! Now I have something to do with all those yellow and brown mustard seeds in the cabinet! Really, I bought a bunch to make mustard and never did because we don't really use mustard, but fermented mustard? Sounds great!
Can you blend the mustard seeds first before fermenting?
What a goofball!! I love this guy!!
Colder water can actually increase the "hotness" of the mustard. Try two batches at room temp and ice cold temperature.
I know I say this on every video basically but...I love it! I’m so inspired
Thank you for your consistency with love and support. It is appreciated each time.
Can we use a one way valve like you did in your Ketchup video? This way we can avoid burping the bottle
I use your recipes on my menus...thanks
You give me so many ideas, thanks 🌹
I'm wondering if you can use ginger bug as your fermenting agent (as I'm pretty sure that ginger bug produces lactic acid).
Damn, miss the early days of this channel where Josh was still making recipe videos instead of everything being "best x" and "tries every y" videos with tiktok-style editing pandering to zoomers...
When he wasn't a sell out
Yes!!
Early subscribers gang, this video randomly got recommended, got me nostalgic, man his early videos were so good
@DoozyyTV Yeah man... I can't blame Josh for "selling out" for a shittier content style if in the end it gets him better numbers, but I'm also not going to pretend that the channel nowadays has anything to do with how it was back then.
Get over it. Don't start having a boomer attitude for no good reason. Also, I'm willing to bet he'll go back to this. He's smart to avoid it for now. I love babish but look what happened to his standard videos... He's seeing success by changing his pace. Just like Josh already has been doing. It's change you'll have to accept..
edit: accept it at least for now. Just tired of people complaining about the change
Saw this on your Instagram! Was looking forward to the recipe! Looks good.
Hi Joshua, me and my girlfriend will try your mustard recipy.
We made your brioche bread and it was awesome!!
Thank you so much for your recipes, we every night see more than 10 videos of you!
sorry for my english, I am from Colombia but actually live in Chile, we have a small restaurant and while all this happpens we are cooking new things, and your brioche bread is one!
last night we were looking for one video on ciabatta bread but didnt find it, so if you coud make one please will be wonderfull!!
have a good day!! bless you!
Hi Joshua - I made this a couple of weeks ago, including the grains of paradise and letting it ferment for the extra day. It tastes very good but it is missing something...needs a bit more bite. What if I added some dried mustard powder or horseradish? Any thoughts would be much appreciated and keep up the great work!
Ive learned so much in the past few weeks of watching new fan here and excited to learn more thank you!!!!!
Can you make also a video on how to make whey?
I had a super spicy mustard in Germany and it was soo good. Trying to figure out how to make it myself.
My question is, when it comes to making mustard whether fermented or not is; does the temperature of the water matter at all when it comes to the outcome taste? And if not, what helps you achieve a more tangy/spicy mustard? The amount of mustard seeds/powder or the amount of vinegar? Ive heard you can let the spice/water mixture sit for 5-10 mins before adding the vinegar and that helps make a spicier mustard but im not sure given ive never tried and I dont want to f shit up. Thanks
First time watching interesting! I will keep watching and see if you have information that I can use thank you so much
Wow, fermentation friday, became my favorite can't wait to see what you'll do next. By the way started fermenting and can't stop. Thanks
thanks for sharing your knowledge. I love your channel. I'm from Brazil P.S.: Thanks for the subtitles, they help a lot kkk
I love your channel, so fun to watch and such great recipes. I would love to try this, but wondered if I can use whey from when I yogurt?
The vinegar will slow the ferment due the acidity. If you want to add the vinegar, it's better to add after fermentation.
Fermentation Friday is finally here
As far as how long it lasts in the fridge. I made mine over a year ago and it was fine to eat this last weekend.
YESSS MUSTARD! 🤩🔥
Dude, I just subscribed to your channel a couple weeks ago, and you have an absolute treasure trove of good videos to go through! I'm really digging your channel, and I can't wait to start making some of the things you've featured in your videos.
Really looking forward to trying this!!
MUSTAAAAAAAAAAAARD 🗣️🗣️🗣️🔥🔥🔥🔥
It was very useful thank you
Thank god for Friday I get to sleep!😴 And be lazy and eat ramen Noddles!!!😄
Hay for your fermenting we do not do dairy, because of allergies. How do we convert the recipies to not use whey? Love your show, very Alton Brown from the cupboard haha😎😁!
Could a freshly ground peppercorn medley be ok to add???
At the end of day three my mustard seeds had only absorbed like 70% of the liquid. Do I strain it off or did I do something wrong?
Awesome vid. Love watching your stuff.
If I wanted to blend the mustard when it's done to a more liquid form, do I just add in plain water, of what would you mix with the mustard in the blender? Do you add liquid until you're happy or a specific amount? Thanks!
After school activity with our kiddo sorted.
Does the temperature of the water effect the finished mustard? Can you achieve different strengths depending on water temp? Thanks for the video
Why "three days"? What happens if you go three weeks?
I wanted to combine it with some peppers. Would you suggest fermenting them separately and combining them later?
Best mustard ever....i love you man🧛♂️...thank you
I don’t even like mustard, yet i am still intrigued..
That looks amazing
Thats cool and that . But any chance u could do a full course meal for $20??? I would to c u try
Lol that's not hard my dude. VEGGIES
Thank you for this great recipe. Could you recommend a vegan alternative for whey? Could i use kombucha? Thanks.
Hi Joshua. Great video. I tried this recipe, following it to the letter, and the mustard turned out good after a four day ferment. I must say though, that the flavor is fairly mild. Do you think adding a bit of dried mustard would help?
You should update the playlist. Also, I'd love it if you make a kvass video
Isn't kvas the sourdough starter
@@КалоянДалаков it's a beverage
@@Victoria-fs9jo oh okay thanks
Do you strain or rinse the seed after fermenting?
Where's the sourdough prezels to go with the mustard? Food grade lye for really dark brown crust. Let me know if you have any chemistry related questions
PRETZELS! YES!
Love this. Cant wait to give it a go
Is it OK to try and blend this in the end or is it better not blended? Ironically I just purchased both whole yellow and brown mustard seeds a week ago so, BAM!!!! This video is perfect for me! Thank you greatly for another kitchen adventure!!!!
Nicholas Poetker totally fine to blend it at the end. I would encourage it. You will likely need some extra liquid to help loosen it when blending.
Ok very nice, thank you greatly! Can't wait to see how it comes out on some fresh sourdough!
I'm not sure if I'll get a response but I might as well try. So I followed the recipe and maybe I ended up adding less water than needed. If the seeds at the top are not covered and the seeds at the bottom have absorbed the water I poured at the beginning, can I just add a bit more water or will that ruin it? Right now it's just been about 12 hours since I started.
dude, your channel is gonna get big
Can I add regular peppercorns instead ? That's for adding some flavour, right? Or do the peppercorns help with the fermentation process ?
Do you think you could smoke this after fermentation?
Joshua, if i blend this smooth, would It be Dijon mustard? Or is there any other diference?
Can i substitute Bok Choy seed for the Yellow mustard? I have brown mustard growing, and bokchoy, but not yellow mustard.
Love the channel!! Keep cooking from a fellow cook. If I was to add beer would you change any of the recipe
Ron V you can soak in a splash of beer with this and then add the rest when it’s done and blend it together. Just boil the alcohol off before blending it. :)