Guest guest Posted February 10, 2005 Report Share Posted February 10, 2005 >>>What would happen if I added sprouted seed to the mustard? The most obvious thing I can think of is that it might reduce the shelf life drastically (if they were sprouted more than, say, soaked overnight). Opinions, ideas, slaps, anyone? Bueller? <<< Assuming you're using the mustard recipe in NT, I can't see that it would be any worse than fermenting any other greens, ie, kraut or kimchi. Not that I've had a lot of experience in that area. Cheers, Tas'. " Give it to us raw and wrrrrrrrrriggling " - Smeagol, LOTR. ---------- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.300 / Virus Database: 265.8.6 - Release Date: 7/02/2005 Quote Link to comment Share on other sites More sharing options...
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