Opening Day Horseradish And Sauerkraut Mustard

• 2 tablespoons yellow mustard seeds
• 1/2 teaspoon coriander seeds, or more to taste
• 2 tablespoons white wine (not too dry)
• 3 tablespoons sauerkraut juice
• 1/4 cup drained sauerkraut, coarsely chopped
• 1 teaspoon brown sugar, or more to taste
• 1 tablespoon prepared horseradish
• Salt and pepper, to taste

1. Lightly crush the mustard and coriander seeds with a mortar and pestle. Cover with the wine and sauerkraut juice and allow to sit overnight, or for at least nine hours. (You can do this in your blender, if you know you won't be using it for anything else during that time.)
2. When ready to make the mustard, puree the soaked seeds with the wine and juice in a blender for about a minute.
3. Then add all of the the remaining ingredients, except the salt, and blend thoroughly to the desired consistency. Taste, and add salt if you like. (I generally don't, because I tend to eat mustard with foods that already are rather salty.)
4. Allow to stand at room temperature for at least 12 hours before serving. Then store covered in the fridge.
5. Enjoy!! ;o)

yellow mustard seeds, coriander seeds, white wine, sauerkraut juice, ubc, brown sugar, horseradish, salt

Taken from food52.com/recipes/10853-opening-day-horseradish-and-sauerkraut-mustard (may not work)