Homemade Fermented Mustard

Making homemade mustard is super easy and only take a few simple ingredients and couple of days. So if you like mustard on your sausage, burger, hot dog or anything else (no judgement here) then this is for you!
Want to make a great Veggie Burger to go with this mustard: • A Black Bean and Chick...
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Recipe
Salt (13 g)
Water (2 cups)
Ground Pepper (3 g)
Mustard Seeds (240 g)
Vinegar (1/4 cup)
A mason jar with lid (32 oz) amzn.to/3ubRTns
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Ferment at 66-68°F for 3 days and then store in the fridge for long term storage. You can also blend the final mustard for a smother end product.
This recipe was inspired by Joshua Weissman's Video: • Easy Homemade Fermente...

[@RecipeswithBen]

What are you excited to add mustard to?

[@michaelparks6863]

Ben, the acid in the vinegar will stop any fermentation. If you want to use vinegar, add it after the fermentation. That's what I do.

[@survivalpodcasting]

Vinegar = not fermented.

[@mrcmoes]

U can add some vinegar, as long as the PH isnt enough to kill the bacteria right away. A lot of fermented mustard recipies call for some vinegar at the start

[@survivalpodcasting]

Sorry man the amount here is death to lactobacillus, and find new recipes. @@mrcmoes

[@lindachandler2293]

Thank you. I was wanting a simple, basic recipe and your video was exactly what I was looking for.

[@RecipeswithBen]

Thank you! I have made this many times since posting and my only suggestion is to use a blender to break open the mustard seeds after fermentation so it is easier to spread.

[@kazharrison8413]

This not fermented. Once you add the vinegar it cannot ferment. Plus, three days is nowhere near long enough for anything to actually ferment.

[@RecipeswithBen]

Vinegar helps lower the pH to not allow bad bacteria grow. And plenty of things can ferment in 3 days including mustard but the longer you let it sit at room temperature the more the flavor will develop.

[@kjtan9913]

Not true. He didn't add so much to become a pickling solution

[@victoraskevik6565]

Vinegar does not ruin fermentation. 3 days might be a bit short, but if it's warm it can work. I'd say minimum 5 daya

[@caroln3564]

@@RecipeswithBen and the salt? I thought it was for that purpose

[@kingpickle3712]

Can I still make this in a pineapple under the sea?

[@whatthefunction9140]

Damn girl. Is that mustered I smell?

[@nadinesoussi7352]

Can you please tell me how many grams of mustard thank you for sharing.

[@RecipeswithBen]

240 grams of yellow mustard seeds.

[@nadinesoussi7352]

@@RecipeswithBen thank you so much you are vert kind