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+Mix @black mustard seeds{2%tbsp} and @yellow mustard seeds{2%tbsp}.
+
+Optionally you can grind them in a #{spice grinder}.
+
+Mix them with @salt{1/2%tsp}, @pineapple juice{1%shot}, @white wine{1%shot},
+@apple cider vinegar{1%shot}, @sauerkraut juice{1/2%shot}.
+
+> NOTE: any sweet juice can do, but better if color and flavor are not too
+> strong, like pineapple, apple, grape.
+
+> NOTE: Dijon mustard uses Verjus, a highly acidic juice made by pressing
+> unripe grapes. We replaced that with a mixture of wine, vinegar and juice.
+
+Mixing the ingredients cold will result in a spicy mustard. If they are warm,
+it won't be spicy.
+
+Let it sit for ~{2%day} until the liquid has been absorbed and the mixture is
+not runny. This will also develop flavor.
+
+Optionally, let if ferment for ~{5%day} until the liquid has some bubbles in
+it. This will make the mixture last almost forever in the fridge.
+
+Optionally, blend the mixture keeping the temperature low, and strain with a
+#{mesh strainer}, pressing with a #{spoon}. This will result in a creamy
+mustard. If you skip this step and you didn't grind the seeds, it will result
+in a thick paste of small balls that explode in your mouth.