Ingredients:

  • 1/2 cup (100g) Yellow Mustard Seeds
  • 1/2 cup (100g) Brown or Black Mustard Seeds
  • 1/2 cup (120ml) Raw Apple Cider Vinegar
  • 1/2 cup (120ml) Filtered Water
  • 1 tsp Sea Salt
  • 1 tbsp Raw Honey
  • 1/4 tsp Ground Turmeric

Instructions:

  1. In a non-reactive glass jar, combine the yellow and brown mustard seeds.
  2. Add the apple cider vinegar, filtered water, sea salt, raw honey, and turmeric to the jar.
  3. Stir the mixture thoroughly with a non-metal spoon to ensure all seeds are submerged.
  4. Seal the jar tightly and allow it to sit at room temperature for 48 hours. This allows the myrosinase enzyme to activate and the seeds to absorb the liquid.
  5. After the 48-hour soak, transfer the mixture to a food processor or high-speed blender.
  6. Pulse selectively until approximately 30% of the seeds are broken down to create a thick paste, leaving the remaining 70% whole for a signature 'pop' and texture.
  7. Transfer back to the glass jar and refrigerate. The flavor will continue to mellow and develop over the next 24 hours.
  8. Let it sit in the fridge for another 24 hours before your first real use.