Makes about 4 cups:
1 cup yellow mustard seeds
1/3 cup brown mustard seeds
2 cup water
2/3 cup white wine vinegar
4 fingers turmeric root ~2 oz
1 Tablespoon coarse sea salt
Option: double salt and vinegar concentration.
Optional for a richer taste:
1/4 tsp celery seed
1/4 tsp caraway seed
Pinch fennel seed
2 tsp dried oregano
5 cloves garlic
1 cardamom seed pod
1 tsp grape seed oil
Drop of liquid lecithin

Blend ingredients until smooth and creamy. Place in air tight jar, cover with vinegar and ferment as desired, about 2-8 weeks.

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