- 3/4 cup ground mustard
- 1/4 cup filtered water
- 1 Tbls. rejuvelac or whey
- 1 lemon, juiced or raw apple cider vinegar
- 1 Tbls. yacon syrup
- Blend all ingredients. Place in sterilized jar. The top of the mustard should be at least one inch below the top.
- Cover tightly and keep at room temperature for 3-4 days to allow ferementation. Store in refrigerator.
- Try adding a garlic clove, red hot chili flakes, 1/4 tsp. turmeric or allspice as variations.