Making Lacto-Fermented Pub Style Guinness Mustard at Home

Today we will be making Lacto-Fermented Guinness hybrid pub-style Mustard
You can find a printable recipe here: COMING SOON
Until then here's what you need to make a quart size container:
Yellow Mustard Seeds: 125g
Brown Mustard Seeds: 94g
Black Mustard Seeds: 38g
Honey: 69g
Guinness Beer: 193 grams (this weight is the Guinness with the alcohol cooked out)
Whey: 88g
Water: 38g
Salt: 13g
1. Begin by creating a sanitizing solution. Sanitize everything that will come into contact with your mustard. Spoons, airlocks, fermenting jar, bowls....
2. Next gently crush your mustard seeds. You don't want a powder at this stage you simply want to break this seeds up a bit. You can do this in a mortar & Pestle or in a blender (just don't over blend).
3. Cook the alcohol out of your beer on the stovetop on a medium heat. This only takes a few minutes. You can taste it and see when its ready. Once ready weigh the appropriate amount that the recipe calls for. Let the beer cool to room temperature
4. In a fermenting jar combine the beer, salt, and honey. Stir with a sanitized spoon so that the honey and salt are well incorporated into the beer. Next add the Mustard seeds, the whey, and the additional water. Stir well to mix everything together.
5. Place a lid (with an airlock) on your jar and place it in an area that's around 70f-78f
Let this ferment for 7-14 days (I did mine for 10 days). The longer it ferments the more funky flavors and acidity you will get.
6. The liquids and the solids will want to separate through your ferment so once a day (with a sanitized spoon) stir the mixture to make sure everything is evenly dispersed.
7. After the fermentation is complete you will have to decide what type of texture you want in your mustard. You can keep it mostly whole, or blend it into a smooth Dijon style or something in between.
8. Once you've reached the desired texture of your mustard you can give it a little taste and adjust for salt. Before you adjust for sweetness and acidity I would place the jar of mustard in the refrigerator for 1-2 weeks to age. After this aging period you can taste your mustard and make any adjustments. Salt, honey, vinegar, additional spices (pepper, garlic powder, onion, powder, chili flakes, turmeric).
9. Enjoy. Lacto-Fermented Mustard will last up to a year in the refrigerator.
Items used in this video:
SavorYe Flavor Enhancer: tinyurl.com/5ckm6djk
Apera Instruments pH meter: amzn.to/3S2nw3f
Star San Sanitizer: amzn.to/4vHu8m0
Yellow Mustard Seed: amzn.to/4vFYjdg
Brown Mustard Seed: amzn.to/4owLgc0
Black Mustard Seed: amzn.to/4uBv3DH
1 Gallon Glass Fermenter with airlock: amzn.to/43uEU34
Wide Mouth Mason jar airlock kit: amzn.to/3QdH1oX
Mortar & Pestle: amzn.to/4vQLDAA
Custom Cutting Board: tinyurl.com/3ez3ww7f
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Thank you for watching. See you in another video.
Eric
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Category : Ko'cha taomlari retseptlari

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