What are you fermenting today?

[dragonlaurel]

Can't wait to receive my copy!!!

I just took a sniff of my horseradish mustard....I no longer have hair inside my nose. Of course, I had to call dh over so his nostrils could be singed bald, too! I will jar that and the regular mustard up tonight, in small, managable jars.

I made a triple batch of artisan bread with freshly-ground wheat and some whey and it is rising on the counter in a large glass crock I got at Target. I think it is 2.5 gallons. I will roll that dough out in a few days and freeze it for instant pizza crusts. We ordered a pizza last night and boy, I make great pizza! That pizza came from our formerly favorite place, and it was so boring compared to homemade.

I have been peeling garlic in front of my favorite show, So You Think You Can Dance, and dh is taping tonight's episode....gotta do chores first. I flew through the pints of minced garlic that I made earlier this year. I am peeling 20 heads of organic garlic and draining some kefir for more whey!

That sounds wonderful. Please post the recipe for the horseradish mustard.

 

[big brown horse]

Sweet Potato Fly (Soda).

I killed my sourdough starter today...RIP. It had a good life here in the kitchen and will be greatly missed by my whole family and a few good friends. May it rest in peace.

Chickens got the (way too warmed) starter as an afternoon snack. :/

 

[freemotion]

That sounds wonderful. Please post the recipe for the horseradish mustard.

Hmmm....no measuring really took place. It hasn't been tasted yet, either, and I suspect it will be WAY to hot! It could be cut with fresh mayo when serving, though, or drained kefir or sour cream or whatever is handy.

1.5 c mustard powder
1 T honey
3 T sea salt
1/3 cup whey
a hunk of horseradish root, about a pound before peeling and trimming. Mince in food processor.
1/2 c filtered water
juice of two lemons
2 T garlic powder or fresh, minced garlic

Mix all and put into a two quart jar, ferment at room temp for three days.

 

[dragonlaurel]

I love egg sandwiches with mayo, horseradish, and mustard. Most horseradish sauces are a bit wimpy these days so this might be perfect. My other way of eating it was dipping curley fries in Horsey sauce- but I try to stay natural now.
We lived in a place once that had a big horseradish patch wild in the back yard. Wish I'd harvested 20 pounds of it before we moved.

 

[freemotion]

Although it needs to age a bit imo, dh loved the horseradish mustard. Not sure if it will get to age enough!

I got my book today, Wild Fermentation! Off to bed early to read!!!! And plan!!!

 

[dragonlaurel]

The part in the bottom of my jar will age some. I have to find a source for horseradish roots now. Thank you!

 

[big brown horse]

Although it needs to age a bit imo, dh loved the horseradish mustard. Not sure if it will get to age enough!

I got my book today, Wild Fermentation! Off to bed early to read!!!! And plan!!!

Well, what do you think?

 

[Wifezilla]

I like the mead section

 

[noobiechickenlady]

I'm with dragonlaurel, that sounds yummy. I'm a big big horseradish fan, too. Thank the lord there is no Arby's closer than 45 miles or I'd have never let go of the horsey sauce. I like it on roast beast, just about any sandwich and it is really good on the fries, too.

DL, if you mix it in small (relatively, that is) servings it stays fresher & hotter

 

[big brown horse]

I'm going to have to try my hand at mead WZ. Perhaps I will be able to ween myself off beer and wine.

I love horseradish, the hotter the better!!!