>To make your own mustard is a three day process. It is easy & so healthful and requires few ingredients.
Begin by grinding mustard seed, brown or yellow. I used my mortar & pestle to grind my seed. a blender would work, or buy it already ground. It is not as fresh & probably lost much of its properties, but if you have no choice its what will work.
A little history first.
Mustard during the Yellow Fever (cholera) epidemics was worth its weight in gold (literally)due to its healing properties. It was used as a plaster for chest ailments or feet soaked for drawing out the common cold. Black Mustard is used as an irritant to encourage blood flow to areas which are congested.
Do your research before using..mustard cannot be placed directly on the skin, it will burn.
If you suspected your food was poisoned, you ate mustard to combat the effects. Cramping, was a sure sign & mustard is an emetic in large dose.
Mustard is a digesting aide. Ham, Swiss & mustard~mmmm …the mustard digests the fats of the ham.
This recipe is heralded from Nourishing Traditions by Sally Fallon. Page 104
Grind 1 1/2 cups mustard seed
grind your garlic to mush with a little water
Mix 1/2 cup water(more for the correct consistency), 2 TBSP whey, 2 tsp sea salt, juice of one lemon. Combine all together. Place in a pint sized jar with a tight lid and keep at room temp for three days. Then put in the fridge.
The whey will allow the mustard to last a long time. It acts as a preservative & the nutritional benefits far out”weigh” the preserving aspect.