Easy Homemade Fermented Mustard

Рет қаралды 297,973

5 жыл бұрын

Knowing how to make mustard is something everyone should know since it's so surprisingly easy and cheap to make. Take that knowledge and then also ferment it on top of that and you've got a maximally flavor packed condiment. Usable for, well...All the things you use mustard on! Make the best sandwich of your life, or make an amazing french vinaigrette with it.
Grains of Paradise Spice Used: amzn.to/2LyPMb6
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Ingredients you'll need:
3/4 cup (143g) yellow mustard seeds
3/4 cup (143g) brown mustard seeds
1 3/4 cup (425ml) filtered water
1/4 cup (50g) raw apple cider vinegar
1/4 cup (50g whey *optional, just use water if you don't want to use)
3/4 tablespoon (13g) fine sea salt
3/4 teaspoon (3g) grains of paradise also optional
Also P.S. You can totally rough grind these before placing them in the liquid, or you can rough grind it when it's done, orrrrr you can just blend it until smooth. There are no right or wrong ways to go about the consistency of your mustard.

Пікірлер: 397

@GunnySGT1911 3 жыл бұрын

You, Sir, have changed my lifestyle. I make my own ketchup and mustard now. And that's not mentioning all the other recipes and techniques you have introduced. Thank you so much for improving my quality of life. It might be in a small way, but it is in a much used way that impacts so much of my everyday life. Thank you Josh! It means a lot. I know you gave up your "day job" to pursue your passion. I've benefited from your choices. Just wanted let you know how much I appreciate the impact you have had on my life.

@shermblack724 5 жыл бұрын

Apple cider vinegar lowers the pH -from a chemist fan! You're awesome!

@alihijazi4451 5 жыл бұрын

I was just gonna comment that. The pH scale is defined as -log( [H+] ), so if the concentration of H+ ions increases, the pH decreases.

@dannywhite132 5 жыл бұрын

@@alihijazi4451 you really didn't need to specify that

@zekehorton8545 5 жыл бұрын

@@alihijazi4451 I find this interesting thanks for sharing

@JoshuaWeissman 5 жыл бұрын

AH, yes you're right. I even had "added to lower ph" in my notes and still said the opposite. THANK YOU for noticing and correcting! Sleep deprived voice over no good.

@brumarul7481 5 жыл бұрын

That make's the solution more acidic wow.... True chemist

@rituales 5 жыл бұрын

me last friday: oh hell YES fermen---- oh right it's not this week me today: *F E R M E N T A T I O N F R I D A Y*

@chefspork1018 5 жыл бұрын

I love and hate fermentation Friday. It always makes me try now fermented projects.

@benjaminmellingen5340 5 жыл бұрын

I feel the same way with this whole channel. It's dangerous to watch his videos

@gigichu3280 5 жыл бұрын

benjamin mellingen i know right, he makes me want to do things with my life

@mem3769 4 жыл бұрын

@@benjaminmellingen5340 hahahaha

@mem3769 4 жыл бұрын

@@gigichu3280 😆😆😆😆

@grsartofworship4352 3 жыл бұрын

Wow. Came across this. Love it !!!

@uncledick8562 5 жыл бұрын

Adding vinegar would lower the PH not raise it. Raising it would mean the solution has become a base not an acid.

@Kayyyman 5 жыл бұрын

raise the acidity ofcourse

@elijahmikhail4566 5 жыл бұрын

Everyone should just say moles per litre of hydrogen ions.

@lostboi3974 5 жыл бұрын

Yep

@ashtweth 5 жыл бұрын

Made me think of that Pubmed study where they injected Bi carb soda into a cancer tumor and raised the PH (to alkaline) and killed the tumor....it needs a low PH to survive or high acidity .

@abouttime837 5 жыл бұрын

yeah he either meant raise acidity or lower pH :p

@jadenlewendon3470 5 жыл бұрын

This guy has the perfect ratio between professional camera angles and genuine “talking” to the camera

@JoshuaWeissman 5 жыл бұрын

Jaden I greatly appreciate this.

@jadenlewendon3470 5 жыл бұрын

Joshua Weissman omg u responded 😂 your welcome man, fav KZfaqr

@crazyisme1 5 жыл бұрын

Your dedication is too much. Thank you for the scheduled video through everything that is going on in your life! Much love your way, while I go make mustard because I never thought about making my own before.

@JoshuaWeissman 5 жыл бұрын

crazyisme1 I am more than happy to do it. I’m so so incredibly grateful for all of the support as well. I’m happy as long as people are getting excited and pushed to cook and make things in food. :)

@maybeso68 3 жыл бұрын

Followed this recipe, ferment is on day 3. Smells AMAZING! Thank you!!

@arlinddedushaj8552 5 жыл бұрын

The is the most underrated channel ever I believe is should compete with binging with babish

@DryIcys 5 жыл бұрын

he a copycat of babish tho

@name-qs6cl 5 жыл бұрын

Mar1nk0 How? I just discovered this channel and really like both. One has more elaborate recipes, while the other makes more basic things from scratch.

@dissociative3549 5 жыл бұрын

@@name-qs6cl Babish's channel took of because of the minor usage of fluff that completed his professional presentation. This channel is mostly about fluff.

@name-qs6cl 5 жыл бұрын

Dissociative How is it fluff?

@dissociative3549 5 жыл бұрын

@@name-qs6cl bruh fluff means something that makes you smile

@c.1200 5 жыл бұрын

You deserve like one or two more million subscribers. Big regards from your spain fan, keep on the good work Joshua!

@daviddeane3163 5 жыл бұрын

So glad I found you. Awesome stuff man, keep up the good work. Fermenting has a hold on me and it won't let go!

@mharrison1325 Жыл бұрын

I watch this everytime I make a batch of mustard now. I have the recipe written down elsewhere, but I just like watching this. Can't wait to give it a stir and a sniff tomorrow 🤤

@glizbane 5 жыл бұрын

Dude, I just subscribed to your channel a couple weeks ago, and you have an absolute treasure trove of good videos to go through! I'm really digging your channel, and I can't wait to start making some of the things you've featured in your videos.

@Anonymous594 4 жыл бұрын

Making a sandwich and I think to myself ‘I wonder how to make mustard. I bet Joshua Weissman has something on his channel no doubt’ *types in Joshua Weissman mustard* Boom here I am

@michaelnvrd7296 5 жыл бұрын

Ive learned so much in the past few weeks of watching new fan here and excited to learn more thank you!!!!!

@simonebordin6440 5 жыл бұрын

love fermentation friday. was wondering if you could make indian Achaar. love it but dont know how it is made.

@madelineadams4144 5 жыл бұрын

Saw this on your Instagram! Was looking forward to the recipe! Looks good.

@yougotnojam7228 5 жыл бұрын

Fermentation Friday has been such a good series on this channel

@tiffanyr.4910 5 жыл бұрын

this mustard looks amazing!! hope you have a good weekend!

@Aldo_raines 2 жыл бұрын

Just set up batch 2 of this mustard. My family and I loved the first batch.

@francp3147 4 жыл бұрын

Got the Sourdough bread dialed in by 3rd attempt. Awesome! Today I started a cold brew coffee and Fermented Mustard (1/3 size portion in small Mason jar, to start small). FYI, Amazon is out of stock with Grains of Paradise for now. Also just did a large jar of pickled peppers and carrot mix. Sauerkraut fermenting for 3 days now. The Ricotta was a hit. Especially on that sourdough, with olives, olive oil, flakes of kosher salt. They fly off the plate.

@dmgxeho1 4 жыл бұрын

Wow, fermentation friday, became my favorite can't wait to see what you'll do next. By the way started fermenting and can't stop. Thanks

@camper800 5 жыл бұрын

Really looking forward to trying this!!

@leotrevino426 5 жыл бұрын

If there’s anything I gotta do this weekend, it’s this!

@298adam 5 жыл бұрын

You came just in time! Starting tomorrow and didn't think to ferment it on top!

@siobhanair2659 5 жыл бұрын

You give me so many ideas, thanks 🌹

@jonathanvillasenor8738 Жыл бұрын

Thank you for sharing this awesome recipe!

@vormik100 5 жыл бұрын

Love this. Cant wait to give it a go

@stareyes0666 5 жыл бұрын

Awesome vid. Love watching your stuff.

@johannalange802 5 жыл бұрын

😂 I love your intro routine. Even without your great old world cooking skills your channel would be a delight to watch.... ATB from Germany 🙆

@jamietownsend3677 4 жыл бұрын

Made this for the second time today. The first batch only lasted a few weeks (only had enough mustards to halve that time). It’s too wonderful. I eat it on EVERYTHING. I call it poor man’s caviar.

@gwloo 5 жыл бұрын

Will the blended mustard seeds' emulsifying properties just as good as the store bought Dijon mustard?

@coffeeblogua 5 жыл бұрын

Me: want to eat ASAP. Joshua: “and then wait at least 2 days”

@augustolima1591 5 жыл бұрын

Joshua, maybe this sounds so "meh", but i really love your channel. The audio, video, music, your charisma, simplicity. That's all need to watch on KZfaq... It's really awesome, thank yooooou!!!

@peteraprile360 3 жыл бұрын

Hi Joshua - I made this a couple of weeks ago, including the grains of paradise and letting it ferment for the extra day. It tastes very good but it is missing something...needs a bit more bite. What if I added some dried mustard powder or horseradish? Any thoughts would be much appreciated and keep up the great work!

@isabelabraz3170 4 жыл бұрын

thanks for sharing your knowledge. I love your channel. I'm from Brazil P.S.: Thanks for the subtitles, they help a lot kkk

@larryvollor9676 5 жыл бұрын

Great video! I did just want to point out that the temperature of the liquid does have a bearing on strength.

@BastinJieber 5 жыл бұрын

This channel deserves 1M++ subs

@JoshuaWeissman 5 жыл бұрын

Basti9 KZfaq ❤️❤️❤️

@liammartin6529 4 жыл бұрын

Joshua Weissman so long ago, but really what has changed

@mixalismilias9710 5 жыл бұрын

Fermentation and Joshua is the greatest love story of our time.

@WhatInTheFlagnod 4 жыл бұрын

What a goofball!! I love this guy!!

@krazejrman 5 жыл бұрын

I assume you could make a smooth Dijon, a la Grey Poupon by blending in the end with some white wine as your liquid? Love your stuff, man. Keep up the good work!

@juanitoo1106 4 жыл бұрын

Hi Joshua, me and my girlfriend will try your mustard recipy. We made your brioche bread and it was awesome!! Thank you so much for your recipes, we every night see more than 10 videos of you! sorry for my english, I am from Colombia but actually live in Chile, we have a small restaurant and while all this happpens we are cooking new things, and your brioche bread is one! last night we were looking for one video on ciabatta bread but didnt find it, so if you coud make one please will be wonderfull!! have a good day!! bless you!

@blayne2029 5 жыл бұрын

Love your videos! Is raw cider vinegar different than regular and can I use regular pepper corns? Thanks.

@Meg_Coons 5 жыл бұрын

I know I say this on every video basically but...I love it! I’m so inspired

@JoshuaWeissman 5 жыл бұрын

Thank you for your consistency with love and support. It is appreciated each time.

@evpalfy2464 3 жыл бұрын

First time watching interesting! I will keep watching and see if you have information that I can use thank you so much

@pasikunnas7638 3 жыл бұрын

If I wanted to blend the mustard when it's done to a more liquid form, do I just add in plain water, of what would you mix with the mustard in the blender? Do you add liquid until you're happy or a specific amount? Thanks!

@danielkernya5484 5 жыл бұрын

Does the temperature of the water effect the finished mustard? Can you achieve different strengths depending on water temp? Thanks for the video

@awkward8anna 5 жыл бұрын

you rock, love your recipes and videos! where’s the merch 😂

@jonoabroad 5 жыл бұрын

This was awesome and proof videos don't need to be long to be excellent.

@allinbrocade 5 жыл бұрын

YESSS MUSTARD! 🤩🔥

@Gio-tg8qs 5 жыл бұрын

Joshua next episode: making your own salt

@JoshuaWeissman 5 жыл бұрын

Joonie enthusiast now just let ur ocean water sit in it’s container for 1 month or till completely evaporated. Harvest salt and enjoy.

@Gio-tg8qs 5 жыл бұрын

@@JoshuaWeissman noted, thank you.

@cbtenthusiast4152 5 жыл бұрын

@@JoshuaWeissman Do I close the container or not?

@deltasparklesix3941 5 жыл бұрын

@@cbtenthusiast4152 don't, or you'll end up having some nasty seawater stench in your place

@OmniversalInsect 3 жыл бұрын

Na na, to make it more traditional and homemade, we must first create a star that will begin fusing nuclei until we eventually get sodium, then wait for a supernova to get chlorine

@allyaprile4627 3 жыл бұрын

Hi Joshua. Great video. I tried this recipe, following it to the letter, and the mustard turned out good after a four day ferment. I must say though, that the flavor is fairly mild. Do you think adding a bit of dried mustard would help?

@courtneyknochel7859 4 жыл бұрын

At the end of day three my mustard seeds had only absorbed like 70% of the liquid. Do I strain it off or did I do something wrong?

@rickl2834 5 жыл бұрын

Can we use a one way valve like you did in your Ketchup video? This way we can avoid burping the bottle

@mrvishuslee 5 жыл бұрын

I loved the video! I decided to make this recipe and Brad Leone's recipe at the same time for comparison. Brad's came out great, where your recipe lacks a lot of mustard flavor, mustard seeds are still crunchy, and is a bit bland. This is just over week in fermentation stage. The significant difference between the two recipes is the use of whey in yours and Brad's having cracked mustard seeds and mustard seed powder. I am going to hit yours with an immersion blender and give it a few more days before I give up.... not sure what what wrong.

@natalieclem5544 5 ай бұрын

I love your channel, so fun to watch and such great recipes. I would love to try this, but wondered if I can use whey from when I yogurt?

@marinafedorova3814 3 жыл бұрын

Thank you for this great recipe. Could you recommend a vegan alternative for whey? Could i use kombucha? Thanks.

@jacobjones4977 4 жыл бұрын

Can white wine be added to this recipe to make a dijon mustard? If so would it be best to ferment the mustard with the wine added or add the wine after fermentation?

@ramennoddles1024 5 жыл бұрын

Thank god for Friday I get to sleep!😴 And be lazy and eat ramen Noddles!!!😄

@ivanthong2467 5 жыл бұрын

I love your videos 👍 keep up the good work

@matealikhan5932 7 ай бұрын

It was very useful thank you

@emmaschauer5409 2 жыл бұрын

That looks amazing

@ektamaheshwari2157 5 жыл бұрын

Can I add regular peppercorns instead ? That's for adding some flavour, right? Or do the peppercorns help with the fermentation process ?

@232mumboy 3 жыл бұрын

I used actively fermenting sauerkraut juice instead of whey. Hopefully I can induce a lactobacillus colony that way. Just started it, looking forward to see how it turns out.

@WTB1327 4 жыл бұрын

Do you need the ACV if you use some brine from another ferment (like pickles)?

@LoverofAllThingsGood 5 жыл бұрын

Hmmmm really looks cool great for keto 👨🏾‍🍳👀👌🏾💯 thx for sharing

@user-cx1lw8un5p 5 жыл бұрын

Keto is not good

@MrSurfferchik 5 жыл бұрын

Hay for your fermenting we do not do dairy, because of allergies. How do we convert the recipies to not use whey? Love your show, very Alton Brown from the cupboard haha😎😁!

@Nebx1989 Ай бұрын

Damn, miss the early days of this channel where Josh was still making recipe videos instead of everything being "best x" and "tries every y" videos with tiktok-style editing pandering to zoomers...

@sonsofsparda22 29 күн бұрын

When he wasn't a sell out

@32views 4 жыл бұрын

I started this yesterday and it doesnt seem like I have enough liquid in the mix. Should I be concerned or just leave it?

@chiledoug 4 жыл бұрын

got to try this.

@masbadass 4 жыл бұрын

Can you blend the mustard seeds first before fermenting?

@tammywinters7860 5 жыл бұрын

Oh yes! Now I have something to do with all those yellow and brown mustard seeds in the cabinet! Really, I bought a bunch to make mustard and never did because we don't really use mustard, but fermented mustard? Sounds great!

@alai331 5 жыл бұрын

You and Brad Leone have the best fermentation videos

@decorumlopez9147 5 жыл бұрын

Joshua, never stop.

@ILsupereroe67 4 жыл бұрын

Can you substitute the whey with sauerkraut juice (i.e. brine from fermenting sauerkraut)?

@paobalandra1072 5 жыл бұрын

Amazing !!! 💛😍

@bernardokerr1 4 жыл бұрын

Joshua, if i blend this smooth, would It be Dijon mustard? Or is there any other diference?

@roxiquir 5 жыл бұрын

Love your videos!!! 👏👏👏👏👏👏

@sheikfyroze5617 3 жыл бұрын

I use your recipes on my menus...thanks

@christyzimms6725 5 жыл бұрын

Do you need both colors of mustard seeds? I didn't remember that and only ordered the lighter colored one.

@veronical3135 2 жыл бұрын

I had a super spicy mustard in Germany and it was soo good. Trying to figure out how to make it myself.

@ChefRVallin 5 жыл бұрын

Love the channel!! Keep cooking from a fellow cook. If I was to add beer would you change any of the recipe

@JoshuaWeissman 5 жыл бұрын

Ron V you can soak in a splash of beer with this and then add the rest when it’s done and blend it together. Just boil the alcohol off before blending it. :)

@dunniam3168 5 жыл бұрын

I will try it thanks. Lovely 😘😘😘😘👍👍👍👍👏👏👏

@MrJoshItIs 4 жыл бұрын

so in searching for Whey, I learned that there are two kinds of whey typically, sweet and acidic. So which kind did you mean here? I am assuming acidic.

@Cadwaladr 5 жыл бұрын

If you want a more yellow mustard, add a bit of turmeric, that's what most commercial mustards have in them.

@kevinordonez256 3 жыл бұрын

I'm not sure if I'll get a response but I might as well try. So I followed the recipe and maybe I ended up adding less water than needed. If the seeds at the top are not covered and the seeds at the bottom have absorbed the water I poured at the beginning, can I just add a bit more water or will that ruin it? Right now it's just been about 12 hours since I started.

@connorlingle6536 4 жыл бұрын

My question is, when it comes to making mustard whether fermented or not is; does the temperature of the water matter at all when it comes to the outcome taste? And if not, what helps you achieve a more tangy/spicy mustard? The amount of mustard seeds/powder or the amount of vinegar? Ive heard you can let the spice/water mixture sit for 5-10 mins before adding the vinegar and that helps make a spicier mustard but im not sure given ive never tried and I dont want to f shit up. Thanks

@georgeedy1 4 жыл бұрын

Best mustard ever....i love you man🧛‍♂️...thank you

@he_was_a_skater_dog Жыл бұрын

I'm wondering if you can use ginger bug as your fermenting agent (as I'm pretty sure that ginger bug produces lactic acid).

@julianadias5272 4 жыл бұрын

Did you also blended this into a paste anytime? Tksss

@DimHim7473 2 жыл бұрын

I’m used to taste mustard as a paste. I ‘ll try it that way. If my children don’t like it like this I probably blend it. Hope I don’t have any different flavour but texture.

@RavinDave-theOriginal 10 ай бұрын

Why "three days"? What happens if you go three weeks? I wanted to combine it with some peppers. Would you suggest fermenting them separately and combining them later?