Homemade Fermented Mustard

[@RecipeswithBen]

What are you excited to add mustard to?

[@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.

[@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.

[@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

[@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

[@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