Store bought organic, whole grain mustard is ridiculously over priced (and it isn’t even fermented), but you can make a quart of it for about the cost of a single jar. Here’s my recipe (adapted from Sally Fallon) for about 1 1/2 cups of the good stuff..
All measurements are approximate
1/4 cup organic whole yellow mustard seeds
1/4 cup organic whole brown mustard seeds (hotter than yellow)
1/3 cup filtered water
2 tablespoons organic apple cider vinegar
1 tablespoon wildflower honey (optional)
2 tablespoons liquid whey
1 teaspoon sea salt
juice of 1 small lemon, more or less to taste
2 cloves garlic
Blend everything together in a food processor, adjusting consistency, if necessary, with additional filtered water.
Cover tightly and allow to stand at room temperature for 3 days before transferring to the refrigerator.
Make some ketchup too and throw away the squeeze bottles!