Dace
Revolution in Progress
I'd like to make some mustard..... Where does one find mustard
in bulk?
in bulk?
What are you fermenting today?
- Thread starter ORChick
- Start date
freemotion
Food Guru
I got mustard seed and mustard powder at Whole Foods, but now it is hit or miss as to whether they will have it. You might get someone to order some for you, or you might have to order it online. I think I'll go start a thread on resources for whole foods online.
Dace
Revolution in Progress
I have a local store that may have it...I will head over and check today. The have a bulk section and I have not seen it there. After I posted it dawned on me that I may have been looking in the wrong area....I need to look in the bulk SPICE section....DOH 
noobiechickenlady
Almost Self-Reliant
That's where I get mine. Independant semi-local whole food co-op. Cheap too, maybe $5 a pound? Have to check that, don't quote me 
- Thread starter
- #626
Dace, didn't you say on another thread that you have an Indian market in the area? Try there for mustard, and many other spices and herbs 
) Cinnamon is cinnamon, whether used in a curry or in an apple pie). They are probably bagged rather than in a jar. BTW don't be scared off by a (for example) 1# bag of mustard seed. Whole spices will keep for a long time time if well sealed, and kept dry and dark. Just decant the bag into a glass jar, and stick it in a cupboard. Smaller quantities are way more expensive. For powdered mustard I go for Coleman's in the yellow tin - imported from England, and very good; kind of pricey, but I don't use a lot at a time. Penzeys is also a good source for herbs and spices.
) Cinnamon is cinnamon, whether used in a curry or in an apple pie). They are probably bagged rather than in a jar. BTW don't be scared off by a (for example) 1# bag of mustard seed. Whole spices will keep for a long time time if well sealed, and kept dry and dark. Just decant the bag into a glass jar, and stick it in a cupboard. Smaller quantities are way more expensive. For powdered mustard I go for Coleman's in the yellow tin - imported from England, and very good; kind of pricey, but I don't use a lot at a time. Penzeys is also a good source for herbs and spices.Dace
Revolution in Progress
Great thought ORChick! I was admiring the spice section, all the stuff was portioned out into nice sized bags and is probably fresher that my local health food stores bulk jars.
So I need 1 1/2 c of ground mustard for the fermented horseradish mustard. Should I by it in bulk or brand name?
So I need 1 1/2 c of ground mustard for the fermented horseradish mustard. Should I by it in bulk or brand name?
- Thread starter
- #628
If you can get it in bulk at a reasonable price I'd go for that. In a fermented horseradish mustard probably the nuances of the more expensive stuff would be quite overwhelmedDace said:
(I generally skip getting already ground spices, and just get the whole ones, and grind them myself. One notable exception is mustard, as homeground is never as fine as the bought powder. I have both, as they perform different functions)Dace
Revolution in Progress
I made some pickles on Tuesday.....so I think I should stick them in the frig today correct? I am a bit afraid of them because they did not LOOK like they did anything. I also started salsa on Wed.....also scared of that!
A point of confusion that maybe someone here can clear up....I understand that jars have to stay tightly closed to encourage the anaerobic activity, but I have exploding jars floating around in my head. Am I confusing things?
A point of confusion that maybe someone here can clear up....I understand that jars have to stay tightly closed to encourage the anaerobic activity, but I have exploding jars floating around in my head. Am I confusing things?
freemotion
Food Guru
I put the lids on....um....softly? when they are in the active fermenting stage, on the counter at room temp. If I see a lot of expansion taking place, I loosen the lids a couple of times a day and let the gasses out. Or in the case of the Great Bean Blob of '09, I covered it with a kitchen towel to capture the escapees.
Once it goes into the fridge, the fermenting slows. But it is still a good idea to loosen the lids now and then. I learned this when I took out some minced hot peppers and opened them at the dinner table. Imagine shaking a beer and opening it in the middle of a circle of guests!
If you are worried, just use canning jars, as they are made to withstand pressure.
Remember, too, that traditional ferments were made in crocks with lids that were kept on only by their own weight, sometimes just a cabbage leaf held down by a rock.
Once it goes into the fridge, the fermenting slows. But it is still a good idea to loosen the lids now and then. I learned this when I took out some minced hot peppers and opened them at the dinner table. Imagine shaking a beer and opening it in the middle of a circle of guests!
If you are worried, just use canning jars, as they are made to withstand pressure.
Remember, too, that traditional ferments were made in crocks with lids that were kept on only by their own weight, sometimes just a cabbage leaf held down by a rock.
