Fermented Mustard

As mentioned in the video here is my Instagram: / the_beardedginger_chef
Recipe:
Fermented Mustard:
145g Yellow Mustard Seeds
145g Brown Mustard Seeds
475ml Filtered Water
50ml Apple cider Vinegar
13g Sea Salt
Method:
1. Sanitize wide mouth mason jar. Place mustard seeds in mason jar and fallow up with all the wet ingredients. Finally add the salt.
2. Give the mixture a stir and cover with lid. Make sure not to tighten the lid to let the gasses to escape.
3. Let sit on the counter at room temp for 3 days. Stir once a day and on the 3rd day tighten the lid and refrigerate.
4. Enjoy!

[@fiveft12]

I’m making my second batch! I eat a salad almost every day and by adding the fermented mustard seeds and a few other fermented vegetables, I find that I don’t need a salad dressing.

[@michaelparks6863]

Adding vinegar to your mustard soaking process will slow or stop your fermentation process. If you want to add vinegar, you will want to do that after the fermentation.

[@samia-t9948]

Thanks, going to give this a try today

[@thebeardedchef3767]

Thanks hope you enjoy it as much as I do!

[@masudni3437]

Sir I saw some one added some weigh (the cheese water) I think it will get smelly ,what's your opinion

[@thebeardedchef3767]

You definitely can add whey to it. I haven’t personally tried it with whey, but I know people have had plenty of success with the adding of whey.

[@masudni3437]

@@thebeardedchef3767 thanks sir for responding ❤❤❤❤

[@divinemoments5344]

That's it? That has to be the easiest ferment of them all.

[@thebeardedchef3767]

Easy and tasty!

[@divinemoments5344]

@@thebeardedchef3767 No doubt about that.

[@wes.jenn.alexander]

So what is actually fermenting?? If there are no sugars, wouldn't this just pickle?

[@thebeardedchef3767]

No it’s not a pickle. The natural bacteria on the mustard and natural sugars of mustard seed ( although no much sugar) mixed with the salt and water creates a natural lactic acid. Which in turn makes it a ferment. The addition of the vinegar just ups the ph level and gives it more flavour.