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Ingredients
  • 150 g yellow mustard seeds
  • 10 g salt
  • 25 g fresh turmeric (or ½ tsp. turmeric powder)
  • 1 clove minced garlic
  • 310 to 375 ml water
  • 1 teaspoon brine from a previous lacto-fermentation  (or 1 pouch of commercial starter culture)
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