Why make FERMENTED MUSTARD vs STORE-BOUGHT MUSTARD?

Fermenting Foundations Course:
artandbri.kartra.com/page/KxG190

[@heathershomestead7612]

For me, this was the absolute most practical recipe in the fermentation course. I am the only person in my home who eats mustard. So, I can easily see myself never purchasing store bought mustard ever again. I'm already looking up recipes to ferment different flavors of mustard, now that I have the ingredients and tools. Your fermentation course was worth every penny!

[@tammysarrazin7078]

im so glad you have posted this people are buying the course but nobody has said on a vlog that they love , hate, indifferent or so so it now reading yours im so glad you like it i love fermented foods but i physically cant make it myself do to health problems but im so glad Art and Anna did this for people who can congrats on a great decision hugssss

[@cadillaccass290]

On a different topic, since moving into this new situation, Bri looks rejuvenated and young. Art looks confident and masculine, hence just a bit more wiser. I think you found a balance.

[@aleset1]

You two are some of my favorite prople to watch. Art, I was an RN for many years and appreciate how hard it is. Bri, I am the eldest of 10 children and can appreciate how hard your job is and how wonderful to have such a strong partner. Y'all are inspiring.

[@missmartpants2269]

I'm so glad y'all did this. And Bri has just looked so full of happiness in your rental. God bless!

[@kingpickle3712]

Lovely name 😂👍🤗

[@dvybryson7300]

Love this course. My third batch of Fermented Carrots was just added to our ‘fermenting cabinet’. Who knew I would need a fermenting cabinet? Thx Art and Anna.

[@toothaching]

LOL .. I am on my fourth batch of carrots and the family is still eating my homework, before it makes it to the fridge! I love it

[@aaryncombs4426]

I am so very interested, however I am a teacher and it is quite challenging to extend myself with new things, despite how cool they are. I hope you consider opening the class again during the summer. Thank you.

[@indianacryptid6020]

i couldn't afford your project but the fermented mustard seeds looks good, i do like mustard.I have several mustards in my fridge now. One is sweet mustard with onions, i have a beer mustard, and plain mustard. i enjoyed your pics from the earlier video, thanks for sharing.

[@gelwood99]

ANYONE interested in this course, it is so worth the money! Get in NOW! I am 65 and on social security so I know how important each dollar is especially now with the up in the air of our country, but you will save money by making your own ferments! Art, thank you for this video. I got my mustard seed in the mail but I didn't click the buy now for the brown mustard seeds so they are on the way. I don't do real heat and now I know to ferment an extra pint of yellow mustard seeds to add when blending them. You know, it is the little things that I love about ya'll. This is exactly what I needed. I wish I could get the Rhodes version of carrots but, I am ok with the extra content I did get for being a beta. 💞💞💞 I also love 2 video's in one day!

[@raydeenjaques2048]

I too am older on Social Security with numerous health issues. Cooking and preparing food is most difficult for me. I am also a Beta fermenter. I have made jars of the ferments from class and given to family members, they want more. I am able to prepare the food to ferment and have something healthy to eat, because the prep process is shortened. I am eating the ferments and without making any medical claims, I just have an overall feeling of better health. More energy, less fatigue. Thank you for the fermenting course, the money was well worth it. My fresh vegetables will no longer go to waste waiting to be prepared and cooked.....clean, cut, jar, brine, done! I listen to Anna’s teaching theory videos over and over. I am starting to absorb the technical nutrition teaching she has done. I am beginning to really appreciate that portion of the course to understand the science behind fermenting. Something you do not get from just a recipe. THANK YOU AND GOD BLESS!

[@gelwood99]

@@raydeenjaques2048 WOW! Great that you can do this too! Maybe try to encourage some family to come help you and teach them how. You will have company and a helper, a bonus is having someone else learn how. 💞🌹

[@phylisvalles8066]

Just want to say how joyful And rejuvenated you both look in this season of life, congrats on your anniversary, the pictures were fun! Also would love to do the course, but in this year of so many challenges it's just cost prohibited. I have just looked up a few recipes online and started doing a couple of ferments this year and I do really love the radishes with garlic I've done. My husband who normally would not eat radishes and does not like them, likes the ferment and eats it. I have peppers sitting on the counter right now too. 😉

[@LauraMichelGreenRaven]

I am so glad you guys have a better kitchen to work in until your own is finished.

[@krisharg]

Watched your fermenting video the other day, and picked up a red cabbage today! So excited to have some fresh fermented cabbage for my salads this week! Love you guys, been watching since before Wilder came along! So glad y'all are posting more often. Have a great day! ( Ottawa, ON, CA)

[@humblelibra9343]

Yalls channel just keeps getting better and better

[@kkg02122]

Great video and I loved seeing you guys twice in a day

[@bjenuine]

Sounds and looks great.

[@daniellesunley4807]

You must be mind readers, I am planning on fermenting mustard seeds tomorrow after I make my fermented sweet and hot peppers into sauce. I love the whole grain mustard that we get in England but since moving to Missouri can’t find anything with the flavour. So I decided to make my own and went to our local asian market to buy mustard seeds. Thank you for your videos and word of wisdom.

[@One29Homestead]

We are in! Super excited to see how this helps us.

[@waddeym]

I love ferments. I have never had fermented mustard. You may have just inspired me to make a batch of my own.

[@pollywac1719]

Love the new vlog ideas and ways your teaching! Keep up the good work!

[@ramonakuhn]

I have always wanted to make sauerkraut and in the past I ordered a small crock from Germany. It’s been swaddled and kept safe. My hubby and I are both ill any my disease is terminal. My question is would you consider a lower rate or a scholarship? If not I totally understand. You’re living my dream. Never give up. I’m so proud of you and the way your raising and living your life early while you can enjoy everything.

[@lzmash3]

I signed up yesterday and I cannot wait for tomorrow!! Thank you so much for offering this course!

[@davidj.mackinney6568]

Both yellow and brown mixed. Bri, you look so relaxed since moving into the rental. It is such a beautiful house.

[@lindsaybeilby8395]

I was in the beta but haven’t been able to make anything yet! Crazy life! But I can not wait to try this!!!

[@raydeenjaques2048]

Hang in there. Don’t do a lot to start with. Just choose one recipe per week at first. The celery is terribly easy and unbelievably delicious. Crunchy but not tough. Actually one of my favorite fasties. If you do one or two per week you soon will have a varied, running ferment cupboard.

[@yvonnedavies9693]

Feeling so inspired to ferment more than just carrot and cabbage now... Thank you, Yxx :) (UK)

[@lynnprovost1779]

I just realized that I wanted to say thank you so much for having this fermenting course I want to take it but it looks like you're not going to have it by the time I'm going to have the money to do it anyway but I wanted to say thank you that at least you're giving out some of the recipes and now I'm going to look into trying to ferment on my own

[@margaretbedwell58]

The blended mustard seed one would be great to baste a ham with before you put it in the oven. Thanks for sharing. Have a Blessed day.

[@angelacollins1343]

I just came home from the store and perused the mustard aisle, and saw a jar of what they called old style, a 7 oz jar for 4.79. It looks exactly like what we made in the course without the fermenting benefits.

[@izholmes]

I'm so excited to start the course! I grew mustard this year and let it go to seed. I've been harvesting the seed pods and might have gotten a teaspoon so far! I might need to purchase some. 😂

[@maryritelli3495]

Signed up for the course. Can’t wait til tomorrow.

[@YourAverageWitch]

Bri looks SO GREAT!

[@patmaier6917]

I so wish I could take your course,I’m trying to ferment. But having so failures. But will keep trying. So glad you are teaching the public how ! Good job.

[@kathyeichholz1516]

I absolutely love your channel I have learned so much

[@MinnieAcresFarm]

I've been thinking of this since the first time Bri mentioned how much she is loving it😍

[@kimfinch67]

I just found your channel and am in love with it!

[@teresalgross1332]

Bri I just adore that shirt! And I love that you wear big beautiful earrings too. You have great style. ✌️

[@normacousins7482]

Art, have you considered starting a fermented foods business? You are so passionate about fermentation it seems it would be a natural for you. And I suspect it would be successful. You already have a fairly large client base here on KZbin.

[@jaynegossett6638]

Fermented mustard is on my list of ferments to make. BTW, Bri you are just glowing, how beautiful your skin is.

[@sharonyoung8251]

The best thing for me is you know what is in the end product.

[@watcher3774]

Loving the fermentation vids 👍 you've motivated me to give it a try without the course. You make it look so easy, i dont think I'll need much more instruction than what is already on your KZbin videos. 👍 Thank you for being and inspiration to so many others, including myself. I'd buy the course, but money doesn't grow on trees like food. 😊

[@TheThefresh180]

I bet a whole seed fermented mustard would be amazing on a salad.

[@debinbc]

You guys should start your own little store and do all your ferments and some of the crafts that bri makes

[@davewygonowski984]

We polaks use mustard seed in our kielbasa recipes. So, you can make the delish moutarde and add the rest to the sausage mix!!! Love it!. AWESOME!!! God Bless. Add a little honey to that super spicy to level it out, if you so chose...

[@PatrickPoet]

You should also know that there are yellow, brown, and black mustard seeds with flavor from mild to intense. You can ferment the yellow, add turmeric for flavor and coloring (after the ferment, turmeric interferes with the ferment), and then it will be quite similar to yellow mustard.

[@lifewithnana9757]

What is happened to the close captioning button? I’ve noticed on several channels that I watch regularly like yours that sometimes it’s just not there, I’m hearing impaired and need it especially when you’re not looking at the camera and talking. Love y’all and your channel

[@Brifromscratch]

I am so sorry to hear it isn’t always available! I will double check on our end to see if it is anything we can control.

[@lifewithnana9757]

Thank you sweetheart, I’m a wanta be homesteader living vicariously though you and your sweet family! Thank you for all the awesome videos!

[@diyfferent]

Yeah it's a KZbin thing. Ours have been missing too on the last couple of videos and there's not much we can do unless we manually type it in word for word. Hopefully they will get that fixed.

[@lifewithnana9757]

@@diyfferent I hope they’ll fix it soon. Thanks for your reply.

[@lifewithnana9757]

@@diyfferent ps I subscribed to your channel

[@KMalcolmful]

Excited. Registered for the course.

[@sharvo6]

Bought a live fermented mustard where the seeds were sprouted then fermented. Tastes great. Planning to try and hack that variable.

[@PowerTom286]

Yummy self made mustard

[@princessperibanu380]

I learned a trick when I've gone overboard on the spice and dread throwing the whole pot out..Vinegar! It can be Apple Cider, White or Balsamic (my fave) or even a Wine Vinegar. A dash or up to a couple teaspoons is all you need to be saved from being yelled at for wasting food (gulp..😬) Also, Vinegar and Mustard go together naturally, so if it's still hiding in the back of the pantry a year from now, well this little trick may come in handy! Have a fun Holiday season! 🍁🦃🥧🍷☃️🎁🧚🍬🍭🎆❤️

[@carolpourier732]

I bet that is delicious Love Mustard seed!

[@monikastep5711]

OMG I wish I could take the course now! We are in the process of moving so there is no time...but Art I do hope you don't make me wait till next fall for the course ;-) - I think you will need to have one of those "back by popular demand"!!!!

[@kayluster7671]

Very interesting!Thank you!I want to do this!

[@shirleycourtney1138]

Did you let your mustard greens go to seed & save the seeds to make your mustard?

[@agstarrwills8572]

Love fermented ginger. Koubucha and Keifer. Will have to check out your course.

[@cheryl63...]

That would be great on a Ham!

[@dananelson1743]

And turkey.

[@lauraannstewart1949]

I buy fermented mustard from a small local company. I don't like mustard but love there's. Maybe in the future I can afford to take your course and learn to make it . Until then I'll buy mine it's so good.

[@claireisacamel]

It’s just worlds better than storebought! I love the horseradish-like bite!

[@amyhendricks3627]

I jumped in!! I'm excited to begin fermenting...it will be with store bought produce at first, but still so worth it :) The mustard and the cranberry are first on my list! I hope the cranberry recipe is in the "basic" course - otherwise, I will wing it after understanding all the basics (but definitely in time for the holidays). FermentYAYtion!!

[@geriann8]

I love fermented, lot of good benefits. Helps the digestive tract, keep your gut healthy. I cannot do this at home since I rent, but always buy Kambucha and anything that is fermented. But maybe when u do it again

[@onedazinn998]

I've always craved mustard and now I know why - it's an amazing superfood full of goodness. My mouth watered when you were tasting it! lol So where did you source your original mustard seed? Thanks for sharing.

[@lcostantino7931]

LOL,, loved Bri remember ing to remove chewing gum. 🤣😂🤣😂

[@Mandy-cn5cl]

Love what your saying about ferments ..more than just food ☺ I'm just doing some red beet , carrot onion,saltanas & spices yum yum ..also this year I had no dill growing for my dilly beans or cucumbers so in spring I harvested all my old plant & fermented it on its own...then I used the liquid to make my dilly ferments it worked brilliantly ☺☺☺ keep up the good work x

[@familiemeal1436]

I am impressed how you both react to devil work to seperate you even in small things. REALLY you both got me .....This is a marriage.....Hallelujah. Blessing from Germany !

[@amydelp3082]

Did you grow or buy the mustard seed? We love mustard here and want to try growing my own but just don't know how.

[@joanneganon7157]

Hey Y'all. I'm gonna get my Sister to try this with me. She and I made fermented pickle Spears this Summer. She loved them. I'm still trying . But I love Mustard! Thanks JO JO IN VT 💕😄

[@sonyagregory5711]

Hope you do a fermenting book! I will add it to my Sandor Katz collection of fermenting! But I get the distinct impression that I would love your ferment book better!😊❤🙏

[@mrss8572]

I’m sad I’ll have to wait until next year to take your course 😞

[@pattiripley7599]

I love a honey mustard dressing. I bet it would be an awesome flavor in that

[@jenniferr2057]

Yes! Favorite meal, rice with ferments. Fermentating makes vegetables available every meal EASY! FAST!

[@analarson2920]

The nutrition is increased and allows for better absorption. Don't forget to add turmeric to your mustard, really tasty and healthy. Herbs bring fermented to a whole other level of taste and nutrients. Dont forget grains can be fernented before cooking too. Keep sharing, love the videos, blessings to the journey and good health for all.

[@brianne1023]

Bri- you look so pretty in this video ❤️ (rested? At peace in a house rather than a trailer? I love your earrings ☺️)

[@davidkilbourne5422]

I Have a question Art, because of the pandemic in the world, I want to take the course but I don't get paid until the 11/13 and This is my first check in a month. Is there any way I could get paid and still take the course? If not I guess I could wait untill the next time the course is out. my girlfriend and I want the course but we'll wait untill next time. Hope to hear from you soon. love all your videos and we been watching along time since you started You guys are the best. God bless!

[@justme-uw6bz]

Did you buy the mustard seeds? Do people grow their own? I love Kimchi but I'm too lazy to make it, basically I love fermented foods but again I'm too lazy to make it. One day!!! 🤞🤞🤞

[@6996katmom]

You haven't mentioned your eye in a long time, Bri. How is it? Are you able to see better and are you still getting the shots? Just wondering since I see you in glasses. Have a Wonderful & Blessed Day!

[@cindy-ki8ex]

I would love to take your course but can't afford to do it at this time. The shutdown for the virus is still affecting me and I am still trying to catch up on bills. Maybe I will have to wait until the next time.

[@kimwang6387]

is it possible to share some tips on fermenting mustard seeds! i tried fermenting my own but i'm not sure how to tell whether they have succeeded or not

[@garym9356]

I remember when I was young my Mother used to make a Mushroom-Mustard Steak Sauce for my Father..Can you ferment mushrooms too?...I remember her making the mustard brine but I can't remember if she also fermented the Mushrooms..Your thoughts on this?

[@raydeenjaques2048]

I recently came across a fermented mushroom recipe. I made the dry fermented kale from the guy who published it. The kale seemed too salty for my liking and from what we learned in the first Course. I had the confidence to add to the recipe until it was to my liking. I am so excited to try it.

[@bernadettejeffers4145]

I can’t find the link for your class, I thought it was open today

[@jrc1975]

Do you collect the mustard seeds after allowing the plant to bolt and flower?

[@blueheronfarm3818]

Ooh, bet that is tasty! Bet it’d be really good on a venison roast. Hey did you figure out the knife found in the house the other day? It reminded me of a bread scoring knife.

[@deborahlawing2728]

Bri, you are looking so great in today's video ( Art on the other hand needs a haircut 😋). Love the fermented mustard.

[@bparr6894]

What would do if a person doesn't like a whole lot of salt?

[@raydeenjaques2048]

I do not salt food I prepare for myself. For some crazy reason the salt in the fermented food does not overwhelm it. A good portion stays in the brine. Anna May be able to explain it. I crave the fermented foods now. You may be surprised how much salt is in what prepared food we do eat.

[@carolynchadwick7867]

Yummy! I recently bought a small jar of whole mustard seed, prepping for my first fermenting recipe. Maybe to try carrots. Q: Where do you buy it in bulk? Can you get organic in bulk? Is it safe to use the ones that are sold by gardening supply stores? tyia BTW, If you have problems with very spicy hot foods, you can stir just a little bit of Honey into your serving, wait a couple minutes, then a lot of the 'heat' will cool down! I have only used raw unprocessed honey, not the processed kind. ;-)

[@thethess3054]

I love hot spicy mustard. My family loves hot authentic German mustard. We also really love mustard with horseradish in it. So good! Wondering if you can ferment that?

[@CaryKelly11]

Question about pickling. I'm low carb and would like more fermented foods in my life but I won't be eating anything with added sugar. Don't want to go down that road again. My question is can I make a brine without sugar and will it affect the fermenting process, aside from taste?

[@JS.forever]

Bri you're glowing 🙂🙂 you look happier and younger too. The stress you must have been under living in the camper!! Wish for your house to be completed asap. Tonns of love all the way from India.

[@tonimitchell9930]

what about asparagus spears? would they be like demented pickles? I want to take your course but at the moment I don't have a kitchen

[@raydeenjaques2048]

Fermented asparagus spears are actually a thing. Mouth watering!😆

[@flatlandhomestead2575]

Oh man, sad I miss this first run

[@bparr6894]

Would you ferment or not

[@brendahunt5389]

Bri looks good, did she go on a diet? Love her in jeans. I got to go on Mediterranean diet drs said too.

[@potteryjoe]

So far, I've only fermented hot peppers for hot sauce. Can't wait to try this, & sauerkraut

[@cherylanderson3340]

I'd like to try this but don't want it burning hot. What can I add besides water to reduce the heat? Gulden's was the mustard I grew up on, but once I was a grown up, buying my own, I gravitated towards Kosciuskos, & found I like mustards with some texture, like Plochman's. It can't be too hot as I lay it on generously.

[@got2dream1]

Can you continue to ferment after blending?

[@chafouincatnip5648]

You're so cute ! Plus an advantage I see (i'm 3/4 into the video, if you say it later, sorry !) is making a gift out of it : jams and jellies, sure, mustard : sure to be original !

[@dianewhite8950]

Looks good, god bless

[@srqlisa7881]

It is too quiet there without the kids. I hope you had a great sandwich. I bet the smell was great after blending the seeds. Thanks for teaching us. peace

[@maryjemisonMaryjay1936]

I love fermented foods

[@hereswhatshappennin]

I would like to start fermenting, but I have stage 3 chronic kidney disease, as well as high blood pressure (controlled by medication)and wondered if all the salt poses a problem?

[@markkristynichols845]

I can’t wait to try this!!!!! ❤️ Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸

[@rsoubiea]

I like German mustard but I need it to be spreadable for sure. Good idea. Oh I wish you could do a chutney. Like jalapeños and fresh fruit, I’m thinking about peach or apricot. I love that stuff more than I am into fermented things, sorry. Also my husband hates sauerkraut. Sigh. I know. Sigh.

[@Brifromscratch]

We did a cranberry.

[@thejewmaicans743]

What I like is no plastic in your food

[@mamat5264]

I’m so sad I missed signing up for the course. I’ve done a few simple ferments and want/need to learn more.