This is an adaptation from Nourishing Traditions....use this fermented mustard wherever you would use the store-bought kind. I use it with cheeses, to make mustard chicken and salad dressings.
1 1/2 cups ground mustard
1/2 cups fresh water (no chlorine)
2 tablespoons whey (the liquid on top of your yogurt)
2 teaspoons salt
Juice of 1 lemon
2 cloves garlic, minced
2 tablespoons whole mustard seeds
Combine all ingredients. Place in a clean glass jar. Place lid on jar and leave on the bench for 3 days. Store in fridge.
The original recipe called for a tablespoon of honey which I leave out. I have also accidentally left out the garlic in the past and it was fine.
Enjoy - N x