Lightly grind the 20 g of mustard seeds with a mortar and pestle.
Add the 15 g of brown mustard seeds and grind.
Add the seasoning ingredients and lightly grind.
Transfer to a jar sterilized in boiling water and store in the refrigerator. After 3 days, check the taste and adjust as needed to finish.
Story Behind this Recipe
I wanted to make a homemade version.
When it's freshly made, it's not so spicy, but the shells of the seeds will have a crunchy texture that's especially delicious. After it has sat for 2-3 days, check the taste. After 2-3 days, the mustard seeds will absorb the moisture, so you can adjust the taste and texture then with white wine vinegar.