Ingredients
2/3 cup yellow mustard seeds
1/3 cup yellow or brown mustard seeds (or split and do both)
1½ tablespoons fresh lemon juice
2 tablespoons to ¼ cup water (or even more for a thinner consistency)
1 teaspoon salt
1 clove of garlic
1 tsp tummeric (optional)
2 tbs white vinegar or apple cider vinegar
Instructions
Take your seeds, add salt, and then cover with water and let ferment for 7 days till bubbly.
Add turmeric (optional), garlic, and lemon juice to a food processor or blender and blend until pretty smooth.
Add water slowly, until mustard reaches your desired consistency.
Remove from the food processor and stir in vinegar.
Place in a jar, then place in the refrigerator.