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Step 1
Grind the mustard seeds coarsely in a spice grinder, just enough to crack them. Pour them into a pint-sized jar, and then stir in the water and starter culture.
Step 2
Seal the jar tightly, and then let the mustard ferment for 3 days at room temperature.
Step 3
Uncover the jar, stir in the vinegar and honey, and then it to the fridge, where it will keep about 6 months.