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Question about fermented mustard
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Hey!
So I just started my first batch of fermented mustard about 2-3 hours ago and I seem to be having an issue.
I added the requires amount of brine BUT it seems that the mixture just keeps absorbing the brine and the whole mixture it's self has risen further up the jar. Do I just remove some of the mixture and add more brine or leave it as is? Currently, there is no liquid above the mustard as it has absorbed it all.
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