With the addition of sun-dried tomatoes and basil, this homemade mustard is fantastic as a dip for soft pretzels, spread on homemade crusty bread, or even used in salad dressings. (Recipe makes about 2 cups.)
When ready to make the mustard, combine the soaked seeds with the remaining ingredients in a blender or food processor (for a whole-grain mustard you can reserve two tablespoons of the mustard seeds to stir in later, if desired).
Blend in a blender or food processor until desired consistency is reached.
Stir in reserved mustard seeds, if desired.
*If you like a little more heat, use half or all brown (or black) mustard seeds.
Lacto-Fermented Sun-Dried Tomato and Basil Grainy Mustard https://traditionalcookingschool.com/food-preparation/recipes/dips-spreads/3-fermented-mustard-recipes/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=3+Lacto-Fermented+Mustard+Recipes+%28zippy%2C+zingy+flavor%21%29