I let mine sit in the fridge for at least 2 weeks. That mellows out that kick, but still a good strong flavor. I've had mine for months and it's still awesome. Prepared mustard stays good for a very long time. I've done a sugar free version with Truvia and a honey version. Just add to taste.
Guess the entire "fermented" in the beginning was a misconception since this is not fermented. Now there's an idea... With that amount of vinegar in it the stuff going bad is not likely. I bet this will last much longer than 2 weeks in the fridge. It's probably at pickle acidity levels. Plus it's easy to see when it goes bad: it either starts bubbling or is grows mold.
This was informative I’ll now try making my own at home & without any ingredients I can’t pronounce I might add some horseradish. Wonder if it would freeze well?
I understand where your son is coming from. I so dislike mustard. I can handle a little bit in potato or macaroni salad or a little bit in a peach or apricot glaze on meat but just a little bit.
If I was going to can it, I'd follow a recipe intended for canning. This will do fine in the fridge for a long while. And it's so easy to make. I think it would be best to make it fresh when you start getting low.
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I let mine sit in the fridge for at least 2 weeks. That mellows out that kick, but still a good strong flavor. I've had mine for months and it's still awesome. Prepared mustard stays good for a very long time. I've done a sugar free version with Truvia and a honey version. Just add to taste.
Thanks for showing this! Now I have the recipe to try myself. Very cool!
Great looking product
Guess the entire "fermented" in the beginning was a misconception since this is not fermented. Now there's an idea...
With that amount of vinegar in it the stuff going bad is not likely. I bet this will last much longer than 2 weeks in the fridge. It's probably at pickle acidity levels. Plus it's easy to see when it goes bad: it either starts bubbling or is grows mold.
You could divide and make regular and sweet. Yum.
That is really cool
It's zippy😂😂😂 love you guys❤
I can't wait to try!😅
I so hope you do a video on using seeds and beers...maybe some honey too... HUgs~ Lea
I will.
I have wanted to make mustard for a while. I just haven’t gotten around to it yet. I don’t think I want beer mustard though. 😂
This was informative I’ll now try making my own at home & without any ingredients I can’t pronounce I might add some horseradish. Wonder if it would freeze well?
Honestly, I think it would last quite a while in the fridge.
😋 Yum! It might not be as zippy with the beer, vinegar can be a strong flavor.
I really like this idea for gifts. If you had to measure the amount of seeds do you have a guess??
They were already measured out because it was a kit. But it looked to be about 1 1/2 cups mixed.
I understand where your son is coming from. I so dislike mustard. I can handle a little bit in potato or macaroni salad or a little bit in a peach or apricot glaze on meat but just a little bit.
I wonder if you could can it up in 4 oz jars and boil water bath or steam can it?
Great question
If I was going to can it, I'd follow a recipe intended for canning. This will do fine in the fridge for a long while. And it's so easy to make. I think it would be best to make it fresh when you start getting low.
I wonder why they call it Fermented? You are not fermenting.