Easy recipe for traditional homemade mustard that is lightly fermented to add probiotics and enzymes to assist with digestion when used with any cooked meal.
Mix all ingredients well in a pint size mason jar or two cup sized jars. Leave at least 1 inch at the top else you risk mold on the ferment.
Leave on the counter at room temperature for 1-2 days and then refrigerate.
Fermented homemade mustard will last several months refrigerated.
You may use homemade ACV instead of store bought. It is certainly cheaper to make your own!