This is a delicious and spicy homemade mustard. Do you like beer braised bratwurst? This mustard goes perfectly with it. th-cam.com/video/Rq_yhuYp2_s/w-d-xo.html
@@LogansInnerChef I'm growing ghost peppers (or at least trying to, lol) for the 1st time this year but don't have the proper lids for fermenting. Not quite sure yet how I will process them but this is an idea. I'm also trying to grow Anaheim (or salsa) and Habanero.
Now, we're talkin'!!! As usual, you're way ahead of the curve. I don't know why this isn't more common. I knew all that experimenting would pay off, Logan. I'm on my third mustard ferment myself (Honey and Dijon were great but Stoopid-Hot is still aging) and have about a dozen other mustard ideas to try. If I recall, you were originally thinking of going with vacuum sealed bags, but I see a big jar on the splash screen. Haven't watched it yet. Gonna do that right now. But first, I gotta make a sandwich. :)
Okay! Watched it. Enjoyed it. Only one question. I too found that ACV vinegar pairs well with mustard, but I add it at the blend. Indeed, I thought it was frowned upon to ferment with it. Obviously, I defer to your knowledge and assume I misread something somewhere.
@@RavinDave-theOriginal Ya, I get that a lot of people don't like to add acv. There's no real right or wrong way, just as long as it ferments properly and you like the flavor. However, I found with mustards it works really well with the flavor it adds. I tried using beer and wine and found I prefer raw unfiltered apple cider vinegar. Also, I didn't add enough to have any affect on fermentation. If you use more fresh ingredients than I did, the brine and acv isn't necessarily needed. My batch had plenty of activity and the pH was lower at the end of the fermentation period. Very delicious and your mustard sounds good too.
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This is a delicious and spicy homemade mustard. Do you like beer braised bratwurst? This mustard goes perfectly with it. th-cam.com/video/Rq_yhuYp2_s/w-d-xo.html
Oh my goodness this looks so incredibly delicious and I can’t wait to make it! 💕🔥💕
@@aubreyfoster89 Thank you, it came out really good!
Can't watch now, but will. My ghosts, scorpions, habaneros and piquins are going nutz.
Drooling.
@@JoeandAngie Nice, sounds like a good harvest coming.
Interesting twist in tastiness. Just started 2 pepper fermentations. Red jalapeno and a habanero batch.
@@johnmatherne6823 Nice, sounds like a good start.
Looks delicious. Thanks for sharing 🙂
@@AlmostaGreenAcre-zs5eu My pleasure.
@@LogansInnerChef I'm growing ghost peppers (or at least trying to, lol) for the 1st time this year but don't have the proper lids for fermenting. Not quite sure yet how I will process them but this is an idea. I'm also trying to grow Anaheim (or salsa) and Habanero.
@@AlmostaGreenAcre-zs5eu Nice, I have a few fermented sauced and salsas on the channel that may be helpful. Peppers are fun to grow.
@@LogansInnerChef I'll be sure to check out your other videos, thanks 🙂
Now, we're talkin'!!!
As usual, you're way ahead of the curve. I don't know why this isn't more common. I knew all that experimenting would pay off, Logan. I'm on my third mustard ferment myself (Honey and Dijon were great but Stoopid-Hot is still aging) and have about a dozen other mustard ideas to try.
If I recall, you were originally thinking of going with vacuum sealed bags, but I see a big jar on the splash screen.
Haven't watched it yet. Gonna do that right now. But first, I gotta make a sandwich. :)
Okay! Watched it. Enjoyed it.
Only one question. I too found that ACV vinegar pairs well with mustard, but I add it at the blend. Indeed, I thought it was frowned upon to ferment with it. Obviously, I defer to your knowledge and assume I misread something somewhere.
@@RavinDave-theOriginal Ya, I get that a lot of people don't like to add acv. There's no real right or wrong way, just as long as it ferments properly and you like the flavor. However, I found with mustards it works really well with the flavor it adds. I tried using beer and wine and found I prefer raw unfiltered apple cider vinegar. Also, I didn't add enough to have any affect on fermentation. If you use more fresh ingredients than I did, the brine and acv isn't necessarily needed. My batch had plenty of activity and the pH was lower at the end of the fermentation period. Very delicious and your mustard sounds good too.
@@RavinDave-theOriginal I didn't like the vacuum bag method that much. I found this to be the best for my taste and it wasn't as messy.
My mouth is watering. 😊
@@EmeryIAm It's a good one