freemotion
Food Guru
Blackbird said:
I forgot about my kraut YET AGAIN, but I just checked it today. NO MOLD! The extra salt is what I really needed I guess. Go me!
Now I just need to eat some of it sometime.. LOL.
What are you fermenting today?
- Thread starter ORChick
- Start date
Holachicka
Lovin' The Homestead
Anyone have a good recipe for mustard? I have about a half a cup of brown seeds and wanted to try home fermented mustard! 
Thanks!
Thanks!
urban dreamer
I wanna farm
I have got to get a copy of NT. The yogurt I made is almost gone and I had to make more sour dough starter. To make ACV do you just take apple cider, mix in a little ACV and let it set for a few months? I don't have a mother and I bought some pasturized apple cider.
Holachicka, I've never heard of fermented mustard.
More to learn (heads off to google)
Holachicka, I've never heard of fermented mustard.
More to learn (heads off to google)
freemotion
Food Guru
The weather is finally cool enough here to ferment, so I will be starting a bunch of projects this week! I'll try to post recipes. Gotta check my mustard stash....I want to try ketchup again, but a different recipe. I am waiting on a large order from the co-op, but it is a very casual co-op and it seems it takes a loooooong time. I have mustard powder on my order. It is really easy, but my book is downstairs and the computer is STILL upstairs (c'mon, dh! You promised you'd move it so I can have my sewing room back!!! 
) Someone else have easy access?
) Someone else have easy access?- Thread starter
- #775
If you search for Apple Cider Vinegar, or ACV, or Making Vinegar you will find lots of information on how to do it, both in this particular thread, and several others. Its easy, but for the first time you will need either unpastuerized cider, or a vinegar mother - or bothurban dreamer said:
. Once you have the good beasties you can keep them working in pastuerized cider if that is what you have.As someone (probably freemotion) has pointed out, back in the old days all our condiments, like mustard, catsup, pickles were made at home, and fermented. The standardized jars we find on the store shelves were developed exactly so that they could be standardized, and made in large quantity.
TanksHill
Super Self-Sufficient
I have more sauerkraut going!!!
urban dreamer
I wanna farm
Like I said, lots to learn! I'm still getting my berrings on this fermenting stuff so bear with me! I had great success with making yogurt and sourdough, so I feel confinent enough to try making cottage cheese next weekend. I really wish I had a goat and an apple tree.ORChick said:If you search for Apple Cider Vinegar, or ACV, or Making Vinegar you will find lots of information on how to do it, both in this particular thread, and several others. Its easy, but for the first time you will need either unpastuerized cider, or a vinegar mother - or bothurban dreamer said:
As someone (probably freemotion) has pointed out, back in the old days all our condiments, like mustard, catsup, pickles were made at home, and fermented. The standardized jars we find on the store shelves were developed exactly so that they could be standardized, and made in large quantity.
noobiechickenlady
Almost Self-Reliant
Fermented mustard recipe
Mustard is easy peazy, but hard to get ground to the right texture if you don't have a coffee grinder or food processor that can handle heavy textures. Be forewarned, this stuff is POTENT!
I grind (in my secondary coffee grinder) most of the mustard seed first, to almost a powder, then run the rest of the seeds through just a little bit to crack them & give it a little oomph.
1/4 cup organic whole yellow mustard seeds
1/4 cup organic whole brown mustard seeds (hotter than yellow)
1/3 cup filtered water
2 tablespoons organic apple cider vinegar
1 tablespoon wildflower honey (optional)
2 tablespoons whey (I just splash some in, a glorp, according to free )
1 teaspoon sea salt (I use a little more)
juice of 1 small lemon, more or less to taste
2 cloves garlic
Blend everything together in a food processor, adjusting consistency, if neccessary, with additional filtered water.
Cover tightly and allow to stand at room temperature for 3 days before transferring to the refrigerator.
ETA: If you only use the brown seeds, taste a tiny bit of it to see how potent it is and how well you like it. If it's too hot, let it sit at room temp a little longer. It will mellow out
Mustard is easy peazy, but hard to get ground to the right texture if you don't have a coffee grinder or food processor that can handle heavy textures. Be forewarned, this stuff is POTENT!
I grind (in my secondary coffee grinder) most of the mustard seed first, to almost a powder, then run the rest of the seeds through just a little bit to crack them & give it a little oomph.
1/4 cup organic whole yellow mustard seeds
1/4 cup organic whole brown mustard seeds (hotter than yellow)
1/3 cup filtered water
2 tablespoons organic apple cider vinegar
1 tablespoon wildflower honey (optional)
2 tablespoons whey (I just splash some in, a glorp, according to free )
1 teaspoon sea salt (I use a little more)
juice of 1 small lemon, more or less to taste
2 cloves garlic
Blend everything together in a food processor, adjusting consistency, if neccessary, with additional filtered water.
Cover tightly and allow to stand at room temperature for 3 days before transferring to the refrigerator.
ETA: If you only use the brown seeds, taste a tiny bit of it to see how potent it is and how well you like it. If it's too hot, let it sit at room temp a little longer. It will mellow out
me&thegals
A Major Squash & Pumpkin Lover
That sounds good, Noobie--thanks!
Fermenting today: Kombucha. Yogurt to be made tonight.
Fermenting today: Kombucha. Yogurt to be made tonight.
Holachicka
Lovin' The Homestead
Thanks noobie!! I'll have to give it a try this week.
My sauerkraut passed the taste test of 4 older native germans!! Yeah!
My sauerkraut passed the taste test of 4 older native germans!! Yeah!
