homemade mustard

Start by pouring the mustard seeds into the glass jar.
Then add the vinegar, salt and water, and mix everything well.
Let the mixture soak for about 24 hours in the refrigerator.
After this rest time, filter the seeds, keeping the liquid used for fermentation.
Grind the seeds with a mortar and pestle, adding one tablespoon of the previously preserved liquid.
Continue grinding until you obtain the desired consistency.
At this point you will have a grainy mustard.
If you want a yellow color for your mustard, add a pinch of turmeric and mix.
Finally, pass the mustard obtained through a sieve to remove the seeds.
Put the mustard in a clean jar and keep it cool.