Hi Jack – Hey, just to clarify, here is the specific question I was responding to:

“I would like to make a lactofermented mustard out of whole mustard seeds. The recipes I’ve found seem to set things up for both acetobacter and lactobacilli. Can you explain why this is necessary and how it works?
Details: The recipes I’ve found call for both the salt + whey combo that is ideal for a lactobacilli ferment resulting in lactic acid AND the sugar + live apple cider vinegar combo that results in acetic acid. I’ve only ever done ferments with one or the other, but not both. What’s the skinny? Cheers, Kay in Maryland”

So hopefully that will put my answer in better context. 🙂

If you’re looking for a good overview of how to just do a basic LF mustard, it’s super easy.

Mustard in general is just mustard seeds or powder + liquid. Everything else is variations.

Soak whole or crushed yellow or brown mustard seeds in water, wine, beer, cider, or a combination – you can use whatever liquid you want as your seasoning base. Dijon is made with white wine, traditionally.

Season with wine vinegar or apple cider vinegar, honey or maple syrup, jalapeno, garlic, onion or even a few drops of liquid smoke – you can really make this as you like it.

I like yellow mustard seeds with apple cider, ACV, maple syrup and a bit of something spicy like jalapeno. Dark beer is also great for a LF mustard – I like a dark beer mustard with garlic when I’m having German style sausage.

For every cup of mustard seeds, you want about 1.25 to 1.5 cups total liquid and seasoning components. Feel free to blend all the liquid and seasoning components together.

Add your soaking liquid to the seeds, and for the 1 cup of mustard seeds, add 2 tbsp sea salt and 1/4 cup active culture whey (like from yogurt), stir everything together and let it all culture at room temperature to ferment lightly, for about 48 – 72 hours.

At this point if you want a really smooth mustard, you can puree the mustard.

Refrigerate after fermentation completes.

Hope this helps.

Cheers,
Erica

I’ve order Jerry cans from this web site they seem to good

http://lexingtoncontainercompanysonlinestore.mybigcommerce.com/jerry-can-20l/

For anyone looking for a remington 870. And they want a good gun but aren’t worried about looks, look for police trade-in guns. I have seen them for as little as $99. The stock may need refinished, and it won’t have pretty bluing, but it will be a reliable gun. Pick up another barrel with the choke you want for hunting, or rem-choke, and a rifled slug barrel if you want, and still be less than a new gun.

When I tested my shotguns. A rem 870 police magnum with 18″ cylinder bore choke, and a Mossberg 500 with 20″ improved cylinder, both kept all the pellets of a load of 00 buck, inside a standard FBI silhouette out to 60 yards. We were having to hold high to compensate for drop before we had a stray pellet.

Thanks to Alex for his input regarding jewish orthodoxy and the use of items produced from shellfish.

Alex’s general rule is what I apply as well when I talk about “veterinary” antibiotics and expiration dates: Is someone dying? Do you have something that might save their life, although it is meant for, say, fish, or is expired? Would you withhold it from the dying person because some journalist or professor said it’s bad to use them? You can bet that they don’t believe there could ever be a time when it might be their only option.

Joe Alton, MD, aka Dr. Bones