I don't thinknwe wrote it down, but the gist is simple:
1:1 water to vinegar (I tend to use White and champagne) and a half a tsp (at most) of salt ( I use sea or Himalayan). Add in as much (yellow) mustard seed as you want so long as thr liquid easily covers them. Lid it, let it sit on thr counter-top for a week.
Drain the seeds setting thr liquid aside. Add seeds to blender and add thr liquid at your leisure for thinness. I ise a mortar and pestel/molcajete for a true stone ground mustard. Killer on fresh brats and ham.
When I find the next recipe I mentioned, I'll send it to you - it will be different and more of a ferment than a pickle method.
Thank you so very much. I lived in Germany and Austria for 6 years and still can never find anything in America that compares to the mustards and brats they have. I'm hoping this will taste similar and we will try it in nest couple of weeks
Right on. If you like it, we'll pony up the recipe for this righteous sauerkraut we've been making
Sounds great. I go through sauerkraut amazingly quick. I always buy the huge size 10 can of it they sell at Costco but will love to make my own. Me and wifey always make our own Kimchi and we only do it once a year bc we both like it sour and fermented so make enough to eat some while it's fresh and enjoy it better after a few more ths when it becomes sour. It's quite a chore and takes all day to make bc we usually make about 20 heads of cabbage at same time
We will make this recipe in a couple weeks. Only problem I have with eating so much fermented stuff is I sweatit out and same with wifey. It's rough making love and smelling my own pores pushing out the smell of garlic and mixed with wifeys smell of fermented garlic lol. Too many health benefits to stop eating all the fermented stuff though
(post is archived)