Make This Lacto Fermented Mustard for $0.56 (V) | Cheap Cooking

Joshua Weissman's Lacto Fermented Mustard:
• Easy Homemade Fermente...
My Potato Salad Recipe;
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Quit buying jars of mustard and follow the recipe to make your own mustard at home for a fraction of price!
Making your own fermented hot sauces and condiments allow you to substitute sweeteners with natural sugars and spices.
There are many benefits to making your own versions of condiments, sauces, and spreads. They provide balanced nutrition, often including probiotics (which are healthy gut bacteria). Making your own is also an empowering experience that can demonstrate mastery of the food system.
Pull together proven step-by-step fermentation recipes for every day eats to enjoy on a McDiet.
These DIY mustard kits sound great for people with food allergies and conditions like inflammatory bowel syndrome, which limit the potential for food raw materials because these kits have no grains or yeast strains that act on sugars into glucose (a company spokesperson informed us). They are also perfect for people looking to cut out processed foods at all cost, which
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In this article, I'll teach you how to prepare a very simple and traditional mustard in your own kitchen. The process has refined duration of about two weeks, but the complete ingredients are five or six ingredients that cost less than $1. Tasty and straightforward but as addicting as jalapeno!
Ingredient Brand: Barilla
There are a million types of vegetarian mustard out there but this is mine - one made with wholegrain mustard and spices. The flavor is slightly heatier than regular yellow mustard because I threw in a bit of jalapeno! Mix: 4 tbsp whole grain mustard, 1-2 tsp honey or sugar, 2 tsp Molasses, 1/2 cup water (if needed) ! If you love spicy foods like I do, try
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/ samshomekitchn

[@redknight3439]

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]

Brilliant!! thank you!

[@redknight3439]

@@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.

[@iahelcathartesaura3887]

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.

[@SamsHomeKitchen]

Thanks for the feedback Iachel. what do you think of my newer videos?

[@SamsHomeKitchen]

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!

[@redknight3439]

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.

[@skripnigor]

You can also just remove the rubber seal from the lid during the fermentation phase and lock the jar as normal. No rubberband needed 🙂

[@SamsHomeKitchen]

Love the idea! Thank you for sharing.

[@mustafabagasrawala2771]

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]

You're absolutely right. Now looking back, I don't think vinegar is necessary. Lacto fermentation should be making most of the acidity anyway

[@iahelcathartesaura3887]

@@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!

[@pamnorwood3654]

😂 I’ll have to change my scale over to grams. 😂

[@SamsHomeKitchen]

Once go grams, never regret😉

[@alicechen797]

Love how scientific your videos are! I wish all other recipes I Google use language like “2% solution” 🤓

[@SamsHomeKitchen]

Thanks Alice! Definitely came from the coffee making side of me trying to be as precise as possible so it's easy to replicate!

[@kingpickle3712]

🤓

[@addammadd]

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

[@RedactedEarth]

Love your style my friend! Please post more frugal videos :)

[@SamsHomeKitchen]

Thank you for your kind words Ap. I am super passionate about cutting costs and save money and I'm glad you enjoy them:)

[@veganmichelle]

I love that you discussed the many many jars that add up when we buy these products that can be made at home!!

[@SamsHomeKitchen]

Thank you so much! I cannot agree more. It’s the little things we do unconsciously that’ll make or break the whole system.

[@lindseygood6784]

Can you also blend it?

[@SamsHomeKitchen]

You sure can! The smoothness is based on how long you blend for!

[@mutantryeff]

!!!

[@SamsHomeKitchen]

😮

[@melng2110]

I've been having multiple fermentation failures, not sure it's because I'm in tropics. Would love to hear some tips!

[@SamsHomeKitchen]

What happens to your ferment when it’s considered a “failure”?

[@melng2110]

@@SamsHomeKitchen some have mold, some taste bitter... keeps having different problems every time I restart, kinda almost at the point of giving up

[@SamsHomeKitchen]

Are the mustard seeds exposed when you ferment it? It’s common when during fermentation to have mold when objects are exposed.

[@melng2110]

@@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?

[@SamsHomeKitchen]

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

[@thecatat7]

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.

[@SamsHomeKitchen]

Absolutely bang on! I've enjoyed homemade sauerkraut for years now!

[@danieljacobson74]

I don't need to see slow motion shots of every step. Just get to the point.

[@SamsHomeKitchen]

Thanks for the feedback Daniel! Would love for you to check out my newer videos and let me know your thoughts! Cheers

[@charab4698]

get your own channel

[@charab4698]

And learn to use the playback speed

[@butolalali172]

Nice recipe.thanks

[@SamsHomeKitchen]

Glad I'm able to help Butol

[@michaelparks6863]

The acid in the vinegar would slow down the fermentation process. I'm not sure this would have much fermentation here.