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Mix the mustard seeds and vinegar in a bowl. Cover and let soak at room temperature overnight.
Transfer mixture to a blender and add the Kosher salt, turmeric powder, paprika, and other adjunct flavors. Puree until smooth. If the texture is too thick, add a tablespoon of water at a time and blend, until you reach your desired consistency.
Transfer to an airtight container and let your mustard rest in the refrigerator for 2-3 days before using it.